A method for producing mango vinegar by fermenting mixed bacteria with mango syrup and water

A technology of mixed bacteria fermentation and mango vinegar, applied in the field of food processing, can solve problems such as environmental pollution and waste of resources, and achieve the effects of enriching nutrients, preventing diseases and softening human blood vessels

Active Publication Date: 2020-05-08
广州大鱼创福科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Mango is one of the famous tropical fruits. In recent years, the planting area of ​​mango in Baise City, Guangxi has increased significantly, and the output is high. The by-product of mango processing—mango syrup is also increasing year by year. Mango syrup is also rich in organic acids, mineral elements, All kinds of amino acids and vitamins needed by the human body are mostly discarded as waste in the current enterprises, which not only causes environmental pollution but also wastes resources. Therefore, it is urgent to use a large number of by-products mango syrup to turn waste into treasure.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The present embodiment provides a kind of method that utilizes mango syrup mixed bacteria fermentation to produce mango vinegar, and this method comprises the steps:

[0035](1) Pretreatment

[0036] Take the by-product mango syrup obtained from mango processing, add pectinase to carry out degumming treatment at a temperature of 40°C for 30 minutes, remove the mango pomace with a filter cloth after the juice is clarified, and then sterilize it with steam for 10 minutes to obtain mango syrup;

[0037] (2) Composition adjustment

[0038] Add purified water to the mango syrup obtained in step (1), adjust the sugar content to 14Brix, and obtain mango liquid A;

[0039] (3) Primary fermentation

[0040] Transfer the mango liquid A obtained in step (2) to a closed fermenter, insert Saccharomyces cerevisiae according to an 8% inoculation amount, and ferment at 25°C until the alcohol content of the fermented liquid reaches 7% (v / v), and stop the fermentation , to obtain mang...

Embodiment 2

[0048] The present embodiment provides a kind of method that utilizes mango syrup mixed bacteria fermentation to produce mango vinegar, and this method comprises the steps:

[0049] (1) Pretreatment

[0050] Take the by-product mango syrup obtained from mango processing, add pectinase to carry out degumming treatment at a temperature of 48°C for 55 minutes, remove the mango pomace with a filter cloth after the juice is clarified, and then sterilize it with steam for 12 minutes to obtain mango syrup;

[0051] (2) Composition adjustment

[0052] Add purified water to the mango syrup obtained in step (1), adjust the sugar content to 14-17Brix, and obtain mango liquid A;

[0053] (3) Primary fermentation

[0054] Transfer the mango liquid A obtained in step (2) to a closed fermenter, insert Saccharomyces cerevisiae according to an 8% inoculum, and ferment at 25-30°C until the alcohol content of the fermented liquid reaches 8% (v / v), Stop the fermentation to obtain mango liquid ...

Embodiment 3

[0062] The present embodiment provides a kind of method that utilizes mango syrup mixed bacteria fermentation to produce mango vinegar, and this method comprises the steps:

[0063] (1) Pretreatment

[0064] Take the by-product mango syrup obtained from mango processing, add pectinase to carry out degumming treatment at a temperature of 55°C for 80 minutes, remove the mango pomace with a filter cloth after the juice is clarified, and then sterilize it with steam for 15 minutes to obtain mango syrup;

[0065] (2) Composition adjustment

[0066] Add purified water to the mango syrup obtained in step (1), adjust the sugar content to 17Brix, and obtain mango liquid A;

[0067] (3) Primary fermentation

[0068] Transfer the mango liquid A obtained in step (2) to a closed fermenter, insert Saccharomyces cerevisiae according to the inoculation amount of 8%, ferment at 30°C until the alcohol content of the fermented liquid reaches 9% (v / v), and stop the fermentation , to obtain man...

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PUM

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Abstract

The invention provides a method of producing mango vinegar from mango sugar liquid through blended bacteria fermentation and relates to the technical field of food processing. The method mainly includes the steps of: 1) pretreatment; 2) adjustment of components; 3) primary fermentation; 4) secondary fermentation; 5) filtration and sterilization; and 6) fill-package. The method has simple preparation process and low cost and is free of addition of any harmful raw materials. The produced mango vinegar not only has the original fruit fragrance and nutritional value of mango but also improves the taste of mangos. The mango vinegar is a sour condiment which has abundant nutrients and excellent flavor. The mango vinegar has nutritional and health-care functions of both fruits and vinegar, is a novel beverage that integrates nutritional, health-care and dietotherapy functions, and is suitable for people.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a method for producing mango vinegar by fermenting mango syrup mixed with bacteria. 【Background technique】 [0002] Mango is the popular name of mango (Flora of China) (Latin scientific name: Mangifera indica L.). Mango is a large evergreen tree of Anacardiaceae native to India, with leathery leaves and alternate; flowers are small, miscellaneous, yellow or light yellow , into terminal panicles. The drupe is large, compressed, 5-10 cm long, 3-4.5 cm wide, yellow when ripe, sweet in taste, hard core. [0003] Mango is one of the famous tropical fruits. In recent years, the planting area of ​​mango in Baise City, Guangxi has increased significantly, and the output is high. The by-product of mango processing—mango syrup is also increasing year by year. Mango syrup is also rich in organic acids, mineral elements, All kinds of amino acids and vitamins needed by the human b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02C12R1/865
CPCC12J1/04C12N1/18
Inventor 张开平
Owner 广州大鱼创福科技有限公司
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