Preparation method of passion fruit vinegar

A technology of passion fruit and fruit vinegar, which is applied in the field of beverages, can solve the problems of poor enzymatic hydrolysis effect, low juice yield, high passion fruit acid content, etc., and achieve the best fermentation effect and full utilization effect

Inactive Publication Date: 2018-01-16
广西下火堂餐饮管理有限公司
View PDF0 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Passion fruit is not suitable for fresh consumption due to its high acid content, and most of it is used to process fruit juice, fruit wine, fruit vinegar, etc.

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The invention belongs to the technical field of beverages, and in particular relates to a preparation method of passion fruit vinegar.

Background technique

[0030] Passion fruit, commonly known as passion fruit, egg fruit, Brazil nut, is known as "natural concentrated fruit juice" because of its strong unique fragrance and high acidity. It is rich in amino acids, multivitamins, carotenoids, superoxide dismutase, selenium and various trace elements needed by the human body. , Relieve constipation, lower blood pressure and lower fat and other effects. Passion fruit is not suitable for fresh consumption due to its high acid content, and most of it is used to process fruit juice, fruit wine, fruit vinegar, etc. .

Contents of the invention

[0031] For above-mentioned, the purpose of the present invention is to provide a kind of preparation method of passion fruit vinegar, and its enzymolysis effect is good, color and luster is stable.

[0032] The technical sche...

Embodiment 2

[0054] A preparation method of passion fruit vinegar, comprising the following steps:

[0055] (1) Raw material selection and processing: select fresh passion fruit without rot, disease and insect damage and mechanical damage as raw material, clean the dust and impurities on the surface, and drain;

[0056] (2) Beating: crush the washed passion fruit, add an appropriate amount of water to make juice, and filter to obtain passion fruit juice;

[0057] (3) Juice treatment: adding an appropriate amount of K 2 S 2 o 5 to adjust the SO of the juice 2 Mass concentration to 65mg / L;

[0058](4) Pre-fermentation treatment: add an appropriate amount of pectinase, stir evenly, enzymatically hydrolyze for 3 hours at a temperature of 55°C, and then add an appropriate amount of white sugar to adjust the initial sugar content to 200g / L;

[0059] (5) Strain activation: Weigh an appropriate amount of wine active dry yeast and dissolve it in 5% sucrose aqueous solution, activate it in 36°C...

Embodiment 3

[0075] A preparation method of passion fruit vinegar, comprising the following steps:

[0076] (1) Raw material selection and processing: select fresh passion fruit without rot, disease and insect damage and mechanical damage as raw material, clean the dust and impurities on the surface, and drain;

[0077] (2) Beating: crush the washed passion fruit, add an appropriate amount of water to make juice, and filter to obtain passion fruit juice;

[0078] (3) Juice treatment: adding an appropriate amount of K 2 S 2 o 5 to adjust the SO of the juice 2 Mass concentration up to 70mg / L;

[0079] (4) Pre-fermentation treatment: add an appropriate amount of pectinase, stir evenly, enzymatically hydrolyze for 3 hours at a temperature of 55°C, and then add an appropriate amount of white sugar to adjust the initial sugar content to 220g / L;

[0080] (5) Strain activation: Weigh an appropriate amount of wine active dry yeast and dissolve it in 5% sucrose aqueous solution, activate it in ...

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 discloses a preparation method of passion fruit vinegar. The method comprises the steps as follows: selection and treatment of raw materials, pulping, fruit treatment, fermentation pretreatment, strain activation, primary fermentation, after fermentation, acetic fermentation, fruit vinegar clarification, sterilization, filling and packaging. The passion fruit vinegar prepared with the method is clear, transparent and glossy, the raw materials can be fully used, and the fermentation effect is the best.

Description

technical field [0001] The invention belongs to the technical field of beverages, and in particular relates to a preparation method of passion fruit vinegar. Background technique [0002] Passion fruit, commonly known as passion fruit, egg fruit, Brazil nut, is known as "natural concentrated fruit juice" because of its strong unique fragrance and high acidity. It is rich in amino acids, multivitamins, carotenoids, superoxide dismutase, selenium and various trace elements needed by the human body. , Relieve constipation, lower blood pressure and lower fat and other effects. Passion fruit is not suitable for fresh consumption due to its high acid content, and most of it is used to process fruit juice, fruit wine, fruit vinegar, etc. . Contents of the invention [0003] For above-mentioned, the purpose of the present invention is to provide a kind of preparation method of passion fruit vinegar, and its enzymolysis effect is good, color and luster is stable. [0004] The t...

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): C12J1/04C12R1/865
Inventor 黄强
Owner 广西下火堂餐饮管理有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap