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Hylocereus undulatus ferment original liquid and processing method thereof

A technology of dragon fruit enzyme and processing method, applied in the field of food processing, can solve the problems of high cost, low SOD content and the like

Inactive Publication Date: 2017-09-08
GUANGXI QINZHOU MASHI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dragon fruit ferment that obtains like this, SOD content is lower, and cost is higher

Method used

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  • Hylocereus undulatus ferment original liquid and processing method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The processing method of pitaya ferment stoste, comprises the steps:

[0033] 1) Pre-treatment: Procure or collect mature dragon fruits planted and harvested in non-toxic areas, remove stems, trim leaves, screen out moldy, worm-eaten, and raw fruits, and clean them by blowing and turning them in a fruit washing machine;

[0034] 2) Pulping and separation: put the cleaned fruit into the crushing separator through the hoist, separate the peel, pulp, and core, and adjust the refraction of the punched pulp to 9%;

[0035] 3) Yeast fermentation: Put brown sugar, pulp obtained in step 2), and pure water into the tank according to the weight ratio of 1:4:6, add yeast strains at 0.15g / L for alcohol fermentation, temperature 30°C, time 10-15 days, subject to the alcohol content reaching 4% vol, after the fermentation is completed, sample inspection is carried out every 3 days, and records are made;

[0036] 4) Acetic acid bacteria fermentation: step 3) After the fermentation is...

Embodiment 2

[0046] The processing method of pitaya ferment stoste, comprises the steps:

[0047] 1) Pre-treatment: Procure or collect mature dragon fruits planted and harvested in non-toxic areas, remove stems, trim leaves, screen out moldy, worm-eaten, and raw fruits, and clean them by blowing and turning them in a fruit washing machine;

[0048] 2) Pulping and separation: put the cleaned fruit into the crushing separator through the hoist, separate the peel, pulp and core, and adjust the refraction of the punched pulp to 9%;

[0049] 3) Yeast fermentation: Put brown sugar, pulp obtained in step 2), and pure water into the tank according to the weight ratio of 1:4:6, add yeast strains at 0.15g / L for alcohol fermentation, temperature 30°C, time 10-15 days, subject to the alcohol content reaching 4% vol, after the fermentation is completed, sample inspection is carried out every 3 days, and records are made;

[0050] 4) Acetic acid bacteria fermentation: step 3) After the fermentation is ...

Embodiment 3

[0060] The processing method of pitaya ferment stoste, comprises the steps:

[0061] 1) Pre-treatment: Procure or collect mature red dragon fruit planted and harvested in non-toxic areas, remove stems, trim leaves, screen out moldy, worm-eaten, and raw fruits, and clean them by blowing and turning in a fruit washing machine;

[0062] 2) Pulping and separation: put the cleaned fruit into the crushing separator through the hoist, separate the peel, pulp and core, and adjust the refraction of the punched pulp to 9%;

[0063] 3) Yeast fermentation: Put brown sugar, pulp obtained in step 2), and pure water into the tank according to the weight ratio of 1:4:6, add yeast strains at 0.15g / L for alcohol fermentation, temperature 30°C, time 10-15 days, subject to the alcohol content reaching 5% vol, after the fermentation is completed, sample inspection is carried out every 3 days, and records are made;

[0064] 4) Acetic acid bacteria fermentation: step 3) After the fermentation is co...

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Abstract

The invention discloses hylocereus undulatus ferment original liquid and a processing method thereof. The processing method comprises the following steps of (1) performing pretreatment: checking and accepting raw materials namely hylocereus undulatus, and performing cleaning; (2) performing pulping and separation: performing pulping on the cleaned hylocereus undulatus; (3) performing yeast fermentation: performing yeast fermentation on pulp adjustment components obtained in the step (2); (4) performing acetic acid bacteria fermentation: after fermentation in the step (3) is completed, performing liquid-residue separation, and performing acetic acid bacteria fermentation; (5) performing lactic acid bacteria fermentation: after fermentation in the step (4) is completed, performing heating to 100 DEG C, maintaining the temperature being 100 DEG C for 5 minutes, then performing cooling to 4-7 DEG C within 5 minutes, performing placing, and after the temperature raises to room temperature, inoculating lactic acid bacteria for fermentation; and (6) performing clarification, aging, mixing, filling, sterilization and packaging.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a pitaya enzyme stock solution and a processing method thereof. Background technique [0002] Dragon fruit (Latin name: Hylocereus undulatus Britt), also known as red dragon fruit, dragon fruit, fairy honey fruit, jade dragon fruit. Cactaceae, the genus Tianchi. Fruit, oval, 10-12 cm in diameter, red or yellow in appearance, with green rounded triangular fronds, white, red or yellow pulp, fruit with black seeds. Dragon fruit is a tropical fruit. Dragon fruit not only tastes sweet, but also has high nutritional value. It combines the advantages of fruits, flower buds, vegetables, and medicine. Dragon fruit is rich in nutrients and has unique functions. It contains vegetable albumin and anthocyanins, which are rare in general plants, rich in vitamins and water-soluble dietary fiber. Dragon fruit is a cool fruit. Under natural conditions, the fruit matures in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/00A23L33/00A23L5/00
CPCA23L19/09A23L5/00A23L29/06A23L29/065A23L33/00A23V2002/00A23V2200/30A23V2300/24A23V2250/76A23V2250/28
Inventor 陈君苏远程韦卓定梁海平罗丽丹郑翱毅
Owner GUANGXI QINZHOU MASHI FOOD
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