Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Composite type functional chaenomeles speciosa fruit wine, preparation method thereof, fruit vinegar and preparation method thereof

A wrinkled papaya, functional technology, applied in the field of composite functional wrinkled papaya fruit wine and its preparation, to achieve the effect of rich nutrition, crystal clear color and elegant aroma

Active Publication Date: 2017-10-20
SOUTH CENTRAL UNIVERSITY FOR NATIONALITIES
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few reports on the research and development of GABA food in my country, and there are even fewer successful cases of applying it to food.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Composite type functional chaenomeles speciosa fruit wine, preparation method thereof, fruit vinegar and preparation method thereof
  • Composite type functional chaenomeles speciosa fruit wine, preparation method thereof, fruit vinegar and preparation method thereof
  • Composite type functional chaenomeles speciosa fruit wine, preparation method thereof, fruit vinegar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Example 1: Preparation of composite functional wrinkled papaya fruit wine:

[0047] (1) Weigh 120 g of papaya with wrinkled skin, add 240 g of water to squeeze the juice, and obtain 360 g of papaya juice with residue.

[0048] (2) Pack papaya juice into 5 glass bottles labeled 1-5, 60g in each bottle, add 20mL, 40mL, 60mL, 80mL of water to bottles 2, 3, 4, and 5 respectively, and adjust with 10mol / L NaOH solution pH to 4.5.

[0049] (3) Add 0.02% of pectinase, which accounts for the total amount of papaya juice with slag, to each bottle, that is, add 0.012g, 0.016g, 0.020g, 0.024g, 0.028g of pectinase preparation to each bottle of No. 1-5.

[0050] (4) Put the five vials in a constant temperature water bath, and place them in a constant temperature water bath at 45°C for 2 hours.

[0051] (5) For each bottle of papaya juice, add 0.01% of acid protease accounting for the total amount of papaya juice with slag, and bathe in constant temperature water at 50°C for 1 hour....

Embodiment 2

[0056] Except that the ratio of water and papaya with wrinkled skin is respectively 3 times of water, 4 times of water, 5 times of water, and 6 times of water to squeeze the juice, the method is the same as that of Example 1, and the test can make the ratio of nutrients fully extracted . The experiment proves that the papaya juice fermented fruit wine with 5 times of water has appropriate alcohol content and the best flavor, and is most suitable as a fermentation medium.

Embodiment 3

[0058] (1) Weigh 350g of papaya with wrinkled skin, add 1750g of water to squeeze the juice, and obtain 2100g of papaya juice with residue.

[0059] (2) Add 0.03% vitamin C accounting for the total amount of papaya juice with slag, adjust the pH of the papaya juice to 4.5, then add 0.12% pectinase accounting for the total amount of papaya juice with slag, pack in 10 glass bottles, label , 200g per bottle, in a constant temperature water bath at 45°C for 2h.

[0060] (3) For each bottle of papaya juice, add 0.01% of acid protease accounting for the total amount of papaya juice with slag, and bathe in a constant temperature water bath at 50° C. for 1 hour.

[0061] (4) every two bottles respectively add 18%, 20%, 22%, 24%, 26% of the sucrose accounting for the total amount of papaya juice with residue, seal the bottle mouth with four layers of gauze, and sterilize the vial at 105°C for 25min .

[0062] (5) Inoculate Saccharomyces cerevisiae respectively after the liquid is coo...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to composite type functional chaenomeles speciosa fruit wine, a preparation method thereof and a preparation method of chaenomeles speciosa fruit vinegar. The preparation method of the composite type functional chaenomeles speciosa fruit wine comprises the following steps: removing peels of chaenomeles speciosa, squeezing juice, converting the juice into a fruit wine fermentation medium through enzymatic hydrolysis and performing liquid submerged fermentation, so as to obtain chaenomeles speciosa fruit wine; adding gamma-aminobutyric acid into the chaenomeles speciosa fruit wine, so as to obtain the composite type functional chaenomeles speciosa fruit wine. A composite type functional fruit vinegar is prepared by the following steps: taking the fermented chaenomeles speciosa fruit wine as the raw material, inoculating with acetic bacteria and performing liquid submerged fermentation, so as to obtain the chaenomeles speciosa fruit vinegar; adding gamma-aminobutyric acid into the chaenomeles speciosa fruit vinegar, so as to obtain the composite type functional chaenomeles speciosa fruit vinegar. The prepared fruit wine and the prepared fruit vinegar are rich in organic acid of oleanolic acid, gamma-aminobutyric acid and the like. The invention provides the composite type functional chaenomeles speciosa fruit wine and fruit vinegar with a health-care function, so that requirements of different crowds for beverages can be met.

Description

technical field [0001] The invention belongs to the field of food and beverages, and in particular relates to a composite functional wrinkled papaya fruit wine and a preparation method thereof, and fruit vinegar and a preparation method thereof. technical background [0002] Wrinkled papaya, also known as Xuan papaya, iron foot pear, and sticky crabapple, is a plant of the genus Papaya in the Rosaceae family. It is a medicinal and edible fruit with rich nutritional value. Wrinkled papaya is rich in a variety of beneficial ingredients for the human body, including sugars, volatile oils, flavonoids, terpenes, organic acids and amino acids. The main physiologically active substance is oleanolic acid, which has the functions of reducing transaminase activity, anti-inflammatory and antibacterial, promoting fat regeneration, preventing liver cirrhosis, lowering blood fat and blood sugar, strengthening the heart, diuresis, anti-aging, and enhancing immunity. It is one of the effec...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04C12J1/04C12J1/00C12R1/865
CPCC12G3/02C12G3/04C12J1/00C12J1/04
Inventor 祝伟龙爽蒋丽琳
Owner SOUTH CENTRAL UNIVERSITY FOR NATIONALITIES
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com