A kind of wax gourd vinegar and brewing method thereof

A technology of wax gourd and wax gourd rind, which is applied in the field of utilization and processing of wax gourd, can solve problems such as the inability to effectively control the degree of microbial fermentation, the difficulty in controlling the oxygen content in the fermentation tank, and the low effective utilization rate of the machine, so as to improve the slow and slow fermentation process at low temperature. Effects of preventing deterioration and improving efficiency

Active Publication Date: 2021-07-27
GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing micro-aerobic fermentation equipment, the stirring temperature control device and the stirring device are designed separately, occupying a limited volume of the fermentation tank, and the effective utilization rate of the machine is low; at the same time, the oxygen supply equipment is directly connected to the fermentation tank, so it is difficult to control the fermentation The oxygen content in the tank cannot effectively control the degree of microbial fermentation

Method used

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  • A kind of wax gourd vinegar and brewing method thereof
  • A kind of wax gourd vinegar and brewing method thereof
  • A kind of wax gourd vinegar and brewing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A brewing method of wax gourd vinegar beverage, comprising the following steps:

[0043] (1) Drying and crushing treatment of wax gourd rind: wash the wax gourd rind, place it in the drying equipment of the solar heat pump system, and dry it at 50°C for 12 hours. In the ultrafine pulverizer, pulverize to 500nm with 3500r / min, obtain the wax gourd peel powder that cell fragmentation rate reaches more than 95%, standby;

[0044] (2) Enzymolysis: In parts by weight, after mixing 1 part of wax gourd skin powder and 100 parts of wax gourd water, add 0.2 part of compound enzyme into the enzymolysis tank, mix well, adjust the temperature to 45 ° C for 2 hours , using a three-legged centrifuge to centrifuge, and the obtained liquid is an enzymatic hydrolysis solution; the compound enzyme is formed by mixing cellulase, hemicellulase and pectinase in a weight ratio of 1:1.3:1; Described wax gourd water is the remaining by-product after preparing wax gourd puree;

[0045] (3) Co...

Embodiment 2

[0051] A brewing method of wax gourd vinegar beverage, comprising the following steps:

[0052] (1) Drying and crushing treatment of wax gourd rind: wash the wax gourd rind, place it in the drying equipment of the solar heat pump system, and dry it at 51°C for 13 hours. In the ultrafine pulverizer, pulverize to 700nm with 3600r / min, obtain the wax gourd peel powder that cell fragmentation rate reaches more than 95%, standby;

[0053] (2) Enzymolysis: In parts by weight, after mixing 1 part of wax gourd skin powder and 100 parts of wax gourd water, add 0.3 part of compound enzyme into the enzymolysis tank, mix well, and adjust the temperature to 48 ° C for 2.5 hours Finally, centrifuge with a three-legged centrifuge, and the obtained liquid is the enzymatic hydrolysis solution; the compound enzyme is formed by mixing cellulase, hemicellulase and pectinase in a weight ratio of 1:1.3:1; The wax gourd water is the remaining by-product after preparing the paste of wax gourd;

[0...

Embodiment 3

[0060] A brewing method of wax gourd vinegar beverage, comprising the following steps:

[0061] (1) Drying and crushing treatment of wax gourd rind: wash the wax gourd rind, place it in the drying equipment of the solar heat pump system, and dry it at 53°C for 14 hours. In the ultrafine pulverizer, pulverize to 800nm ​​with 3900r / min, obtain the wax gourd peel powder that cell fragmentation rate reaches more than 95%, standby;

[0062] (2) Enzymolysis: In parts by weight, after mixing 1 part of wax gourd skin powder and 100 parts of wax gourd water, add 0.5 part of compound enzyme into the enzymatic hydrolysis tank, mix well, and adjust the temperature to 47 ° C for 3 hours. , using a three-legged centrifuge to centrifuge, and the obtained liquid is an enzymatic hydrolysis solution; the compound enzyme is formed by mixing cellulase, hemicellulase and pectinase in a weight ratio of 1:1.3:1; Described wax gourd water is the remaining by-product after preparing wax gourd puree; ...

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Abstract

The invention discloses a wax gourd vinegar beverage, which comprises the following raw materials: wax gourd peel, wax gourd water, compound enzyme, sodium citrate, yeast and acetic acid bacteria. The invention also discloses a brewing method of wax gourd vinegar, comprising the following steps: (1) drying and pulverizing processing of wax gourd skin; (2) enzymatic hydrolysis; (3) component adjustment; (4) pasteurization; (5) secondary fermentation; (6) Acetic acid fermentation: put the fermented liquid into another oxygen-controlled fermenter for microaerobic fermentation; in the early stage of fermentation, control the temperature and oxygen flow of microaerobic fermentation; in the middle stage of fermentation, control the fermentation temperature to be 30-35°C; In the later stage of fermentation, keep the fermentation temperature at 28-34°C; (7) blending, filtering and bottle storage. The invention makes full use of wax gourd rind and wax gourd water raw materials, carries out micro-aerobic fermentation through the oxygen-controlled fermentation tank invented by the team, significantly improves the texture and aroma of wax gourd vinegar, reduces the smell of green wax gourd, and brews high-quality wax gourd vinegar with a mellow taste and rich taste , has marketing value.

Description

【Technical field】 [0001] The invention relates to the field of utilization and processing of wax gourd, in particular to a kind of wax gourd vinegar and a brewing method thereof. 【Background technique】 [0002] my country is a big producer of vegetables and fruits. Vegetable production occupies a unique position and advantage in agricultural development. Winter melon is the vegetable with higher yield. In the process, a large amount of by-products such as wax gourd rind and wax gourd water are produced. Generally, the wax gourd peel and wax gourd water are treated as waste or feed, which pollutes the environment, not only causes a great waste of resources, but also greatly reduces The added value of the product has important research significance on the utilization and recovery of the by-products of wax gourd. [0003] Wax gourd water contains protein, sugar, carotene, multivitamins, crude fiber, calcium, phosphorus, iron, high potassium salt content and low sodium salt conte...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 辛明李昌宝李丽孙健何雪梅周主贵刘国明盛金凤李杰民郑凤锦杨莹唐雅园
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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