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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
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  • 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

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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 ...

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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

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Application Information

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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
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