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Ponkan fruit vinegar beverage preparation method

A technology of fruit vinegar drink and ponkan, which is applied in the field of food processing, can solve the problems of poor taste and low clarity of ponkan fruit vinegar drink, and achieve the effects of increasing juice yield, improving clarity and shortening the extraction time

Inactive Publication Date: 2018-04-27
桂林国农生态农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a preparation method of ponkan fruit vinegar drink, which is used to solve the problems of poor mouthfeel and low clarity of ponkan fruit vinegar drink prepared by traditional methods

Method used

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  • Ponkan fruit vinegar beverage preparation method
  • Ponkan fruit vinegar beverage preparation method
  • Ponkan fruit vinegar beverage preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method of ponkan fruit vinegar drink, comprising the following steps:

[0031] (1) Raw material processing: first, the ponkan is peeled, squeezed and filtered to obtain the ponkan juice; then, the compound enzyme is added to the ponkan juice; the mass percentage of the compound enzyme and the ponkan juice is 0.04 %; the compound enzyme is prepared from the following raw materials by weight: 4 parts of cellulase, 6 parts of pectinase, 0.5 part of proteolytic enzyme and 0.1 part of tannase; finally, after the enzymolysis reaction is carried out for 8 hours, Obtain enzymatic juice.

[0032](2) Alcoholic fermentation: firstly, adjust the sugar content and pH of the enzymolyzed fruit juice obtained in step (1) to obtain the adjusted fruit juice; then, inoculate the activated mixed yeast into the adjusted fruit juice for fermentation The mixed yeast is formed by mixing Saccharomyces cerevisiae and Hansenula abnormalis in a weight ratio of 1:2; finally, after 14...

Embodiment 2

[0041] A preparation method of ponkan fruit vinegar drink, comprising the following steps:

[0042] (1) Raw material processing: first, the ponkan is peeled, squeezed and filtered to obtain the ponkan juice; then, the compound enzyme is added to the ponkan juice; the mass percentage of the compound enzyme and the ponkan juice is 0.06 %; the compound enzyme is prepared from the following raw materials by weight: 6 parts of cellulase, 10 parts of pectinase, 0.8 part of proteolytic enzyme and 0.3 part of tannase; finally, after the enzymolysis reaction is carried out for 10 hours, Obtain enzymatic juice.

[0043] (2) Alcoholic fermentation: firstly, adjust the sugar content and pH of the enzymolyzed fruit juice obtained in step (1) to obtain the adjusted fruit juice; then, inoculate the activated mixed yeast into the adjusted fruit juice for fermentation The mixed yeast is formed by mixing Saccharomyces cerevisiae and Hansenula abnormalis in a weight ratio of 1:2; finally, after...

Embodiment 3

[0052] A preparation method of ponkan fruit vinegar drink, comprising the following steps:

[0053] (1) Raw material processing: first, the ponkan is peeled, squeezed and filtered to obtain the ponkan juice; then, the compound enzyme is added to the ponkan juice; the mass percentage of the compound enzyme and the ponkan juice is 0.05 %; the compound enzyme is prepared from the following raw materials by weight: 5 parts of cellulase, 8 parts of pectinase, 0.6 part of proteolytic enzyme and 0.2 part of tannase; finally, after the enzymolysis reaction is carried out for 9 hours, Obtain enzymatic juice.

[0054] (2) Alcoholic fermentation: firstly, adjust the sugar content and pH of the enzymolyzed fruit juice obtained in step (1) to obtain the adjusted fruit juice; then, inoculate the activated mixed yeast into the adjusted fruit juice for fermentation The mixed yeast is formed by mixing Saccharomyces cerevisiae and Hansenula abnormalis in a weight ratio of 1:2; finally, after 1...

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Abstract

The invention discloses a ponkan fruit vinegar beverage preparation method, which belongs to the technical field of food processing. The method comprises the following steps: raw material treatment, alcoholic fermentation, acetic acid fermentation, clarification treatment, and seasoning treatment; wherein the compound enzyme used in raw material treatment contains cellulose, pectase, protein hydrolase and tannase; during a clarification treatment process, an used composite clarificant contains gelatin, egg white powder, silica sol, bentonite, chitosan, crosslinking polyvinylpyrrolidone, resinand diatomite; during a seasoning treatment process, an used seasoning additive contains ponkan fruit juice, white granulated sugar, meal fiber, xanthan gum, citric acid, vitamin, neodiosmin, and beta-cyclodextrin. The preparation method solves the problems of poor mouthfeel and low clarification degree of the ponkan fruit vinegar beverage prepared by the traditional method.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of a ponkan fruit vinegar beverage. Background technique [0002] With the development of the economy and the continuous improvement of people's living standards, health-care vinegar has attracted more and more attention from people, and the taste of health-care vinegar has become more and more abundant; , and then mixed with ponkan juice and other additives. The ponkan fruit vinegar drink not only contains the dietary and health benefits of vinegar, but is also rich in nutrients and flavor of ponkan. [0003] The taste of ponkan fruit vinegar prepared by traditional methods is not good, one of the important reasons is that ponkan fruit vinegar contains bitter substances; bitter substances are mainly divided into two categories: one is flavonoid compounds, and its representatives are naringin, new orange The other is limonoids, whose rep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/56A23L2/60A23L2/84C12J1/04C12R1/865C12R1/78
CPCA23L2/02A23L2/52A23L2/56A23L2/60A23L2/84A23V2002/00C12J1/04A23V2200/14A23V2200/16A23V2250/5112A23V2250/30
Inventor 徐绍宣
Owner 桂林国农生态农业科技有限公司
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