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Passion fruit fruit-vinegar beverage and preparation method thereof

The technology of a fruit vinegar drink and passion fruit, which is applied in the field of fruit vinegar drinks, can solve the problems of taste, flavor influence, large loss of passion fruit nutrition, unreasonable proportioning, etc., and achieve improvement of taste and flavor, low rate of nutrient loss, and improved The effect of the degree of compounding

Inactive Publication Date: 2018-01-16
印江菌果农牧科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are many fruit vinegar drinks on the market, such as apple cider vinegar, etc. However, there are relatively few technical researches on passion fruit vinegar drinks, and the preparation of passion fruit drinks is usually compounded with other raw materials. In order to improve the quality of the beverage, and in the preparation process, the heating method is used to sterilize the passion fruit, so that the nutrition loss of the passion fruit is relatively large, and the ratio is unreasonable, resulting in a great degree of influence on the taste and flavor.

Method used

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  • Passion fruit fruit-vinegar beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation method of passion fruit vinegar beverage comprises the following steps:

[0026] (1) picking fresh passion fruit, making the passion fruit husk shrink, and taking out the pulp;

[0027] (2) Put the pulp in the saccharification box, add pectinase, and treat at 40°C for 2 hours;

[0028] (3) The material of step (2) is mixed with sucrose and distiller's yeast, and the mixing mass ratio is 1:0.45:0.01; it is placed in a sealed fermenter and fermented at 20°C. When the alcohol content is 5% vol, adjust The acidity is 1%, then adjust the alcohol content to 6% vol, inoculate the acetic acid bacteria with 5% volume of the mixed solution and add rose petals accounting for 10% of the mixed solution mass, mix well, control the temperature at 25°C, ferment for one day, and the liquid level When a film appears, filter, sterilize, and add water to get the product. The watering is to mix the sterilized liquid and water uniformly according to the mass ratio of 1:7. ...

Embodiment 2

[0030] The preparation method of passion fruit vinegar beverage comprises the following steps:

[0031] (1) picking fresh passion fruit, making the passion fruit husk shrink, and taking out the pulp;

[0032] (2) Put the pulp in the saccharification box, add pectinase, and treat at 50°C for 4 hours;

[0033] (3) The material of step (2) is mixed with sucrose and distiller's yeast, and the mixing mass ratio is 1:0.6:0.03; it is placed in a sealed fermenter and fermented at 30°C. When the alcohol content is 8% vol, adjust The acidity is 1.5%, and then the alcohol content is adjusted to 6% vol, inoculated with 10% acetic acid bacteria in the volume of the mixed solution and rose petals accounting for 35% of the mixed solution mass, mix well, control the temperature at 40°C, ferment for 10 days, and the liquid When a film appears on the surface, filter, sterilize, and add water to get it. The water mixing is to mix the sterilized liquid and water evenly according to the mass rat...

Embodiment 3

[0035] The preparation method of passion fruit vinegar beverage comprises the following steps:

[0036] (1) picking fresh passion fruit, making the passion fruit husk shrink, and taking out the pulp;

[0037] (2) Put the pulp in the saccharification box, add pectinase, and treat at 45°C for 3 hours;

[0038] (3) The material of step (2) is mixed with sucrose and distiller's yeast, and the mixing mass ratio is 1:0.55:0.02; it is placed in a sealed fermenter and fermented at 25°C. When the alcohol content is 7% vol, adjust The acidity is 1.3%, and then the alcohol content is adjusted to 6% vol, inoculated with acetic acid bacteria with 8% volume of the mixed solution and rose petals accounting for 25% of the mixed solution mass, mix well, control the temperature at 29°C, ferment for 15 days, and the liquid When a film appears on the surface, filter, sterilize, and add water to get it. The water mixing is to mix the sterilized liquid and water evenly according to the mass ratio...

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Abstract

The invention relates to the technical field of fruit-vinegar beverages and in particular relates to a passion fruit fruit-vinegar beverage and a preparation method thereof. In a fruit-vinegar beverage preparation process, magnetic induction sterilization treatment is adopted, and a defect that nutrients are lost, caused by the fact that the temperature is raised in a traditional heating and sterilization or ultraviolet radiation and sterilization treatment process, is avoided, so that nutrient substance components are magnetized under the magnetic induction effect; the homogenization degree of the prepared beverage is relatively good, and the loss rate of the nutrients is extremely low; the quality of the beverage is improved to the greatest extent.

Description

technical field [0001] The invention relates to the technical field of fruit vinegar drinks, in particular to a passion fruit fruit vinegar drink and a preparation method thereof. Background technique [0002] Passion fruit is a fruit tree suitable for growing in tropical and subtropical regions. It contains a variety of amino acids and trace elements. After mixing with other fruits and squeezing the juice, it can greatly improve its aroma and taste, and has a unique flavor. favored by people. [0003] Fruit vinegar is an acetic acid beverage prepared by fermenting fruits. It can maintain the acid-base balance of the human body and improve the intestinal system, especially for preventing and reducing three highs. [0004] At present, there are many fruit vinegar drinks on the market, such as apple cider vinegar, etc. However, there are relatively few technical researches on passion fruit vinegar drinks, and the preparation of passion fruit drinks is usually compounded with ...

Claims

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Application Information

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IPC IPC(8): C12J1/04
Inventor 胡廷棒胡廷彬
Owner 印江菌果农牧科技有限公司
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