One-step fermentation preparation method of passion fruit vinegar

A technology of passion fruit and passion fruit juice, which is applied in the food field, can solve the problems of passion fruit vinegar, which is astringent but not alcoholic, lack of whole fruit fermentation production, and lack of deep-processing products, etc., to achieve unique fragrance, rich nutrition and flavor substances, and sour taste soft effect

Inactive Publication Date: 2017-07-07
HEZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defect of the process is that the passion fruit vinegar often obtained is astringent and not alcoholic, not smooth enough, not fragrant enough, and the color is cloudy, and the product made by mixing pulp juice and rice vinegar is still unstable, etc.
[0004] At present, in the processing of passion fruit products, after the separation of pulp and peel, the production of preserved fruit and juice is generally carried out separately, and there are also simple primary processing production such as mixed fruit with pulp and peel, but there is a shortage of deep-processed products, especially the whole fruit. Fermentation produces almost no

Method used

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  • One-step fermentation preparation method of passion fruit vinegar
  • One-step fermentation preparation method of passion fruit vinegar

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Proceed as follows:

[0035] (1) Preparation of passion fruit juice:

[0036] (a) Wash the whole passion fruit, the ratio of fruit to water is 1:3, beat and crush,

[0037] (b) Enzymolysis: adjust the pH value to 5.0, add cellulase, pectinase, amylase, glucoamylase, protease, and the amount of cellulase is 30000U / kg (relative to the passion fruit raw material, the same below) , the amount of pectinase added is 30000U / kg, the amount of amylase added is 5000U / kg, the amount of protease added is 15000U / kg, the enzymolysis temperature is 45°C, and the enzymolysis time is 2h; the total juice yield of passion fruit is 95% (juice Rate=gross weight of extracted juice / processed weight of obtained juice*100%);

[0038] (c) After enzymolysis, boil to kill the enzyme, cool to obtain turbid juice, or add an adsorbent with an enzymolysis solution weight percentage of 0.5%-1.5% for adsorption, filter to make clear juice.

[0039] (2) Production of passion fruit vinegar by one-step ...

Embodiment 2

[0047] Proceed as follows:

[0048] (1) prepare passion fruit juice: step is with embodiment 1;

[0049] (2) Production of passion fruit vinegar by one-step fermentation

[0050] Passion fruit juice obtained after enzymatic hydrolysis was used as raw material, and kombucha fungus was added to carry out alcoholic acetic fermentation, wherein the inoculum size was 10% (v / v), the initial sugar content was 20%, the initial pH was 4.0, the fermentation temperature was 25°C, and the fermentation time was 10 One day, passion fruit vinegar was obtained, and the fermented acid value of passion fruit vinegar was 6.8g / 100ml.

[0051] (3) Filter:

[0052] After the passion fruit vinegar liquid after step (3) fermentation finishes is filtered, obtain the passion fruit vinegar solution of clarification;

[0053] (4) Deployment, sterilization, filling:

[0054] Add water, sucrose, and salt to the passion fruit vinegar solution to prepare raw vinegar, and then sterilize at 115°C for 5 sec...

Embodiment 3

[0056] Proceed as follows:

[0057] (1) prepare passion fruit juice: step is with embodiment 1;

[0058] (2) Production of passion fruit vinegar by one-step fermentation

[0059] Passion fruit juice obtained after enzymatic hydrolysis was used as raw material, and kombucha fungus was added to carry out alcoholic acetic acid fermentation, wherein the inoculum size was 20% (v / v), the initial sugar content was 20%, the initial pH was 4.0, the fermentation temperature was 25°C, and the fermentation time was 10 One day, passion fruit vinegar was obtained, and the fermented acid value of passion fruit vinegar was 7.2g / 100ml.

[0060] (3) Filter:

[0061] After the passion fruit vinegar liquid after step (3) fermentation finishes is filtered, obtain the passion fruit vinegar solution of clarification;

[0062] (4) Deployment, sterilization, filling:

[0063] Add water, sucrose, and salt to the passion fruit vinegar solution to prepare raw vinegar, and then sterilize at 115°C for ...

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Abstract

The invention discloses a one-step fermentation preparation method of passion fruit vinegar, and belongs to the technical field of food. The preparation method comprises the following steps of smashing whole passion fruits into pieces, obtaining enzymolysis juice, conducting one-step fermentation optimization with kombucha on the raw material of the enzymolysis juice to produce alcohol and vinegar, and obtaining the passion fruit vinegar. The preparation method has the advantages of simple preparation steps and easy realization, is beneficial to increasing production efficiency and product quality and reducing operation cost, and meets green chemistry requirements.

Description

technical field [0001] The invention relates to a method for preparing passion fruit vinegar by one-step fermentation, which belongs to the technical field of food. Background technique [0002] Passion fruit scientific name (Passiflora edulis Sims.), also known as passion fruit, egg fruit, belongs to a kind of tropical perennial herbaceous vine evergreen fruit tree of Passifloraceae (Passifloraceae) Passiflora genus (Passiflora), its fruit is typical Tropical and subtropical berries, native to Hawaii, have been widely planted in tropical to temperate regions. Our country is mainly distributed in Taiwan, Guangxi, Guangdong, Yunnan, Fujian and other provinces. Its fruit contains the fragrance of more than 100 kinds of fruits such as peach, apple, sour plum, pomegranate, pineapple, mango, banana, etc. and more than 130 kinds of aromatic substances, and is rich in amino acids, vitamins A, B1, B2, C, phosphorus, iron , Calcium, SOD and dietary fiber and other beneficial ingredi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/865
CPCC12J1/04
Inventor 康超段振华罗杨合杨玉霞谢有强刘俐俐冯珍唐天宝
Owner HEZHOU UNIV
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