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Fragrance high-fidelity type passion fruit vinegar and brewing method thereof

A passion fruit and high-fidelity technology, which is applied to the field of aroma high-fidelity passion fruit vinegar and its brewing, can solve the problems of inability to effectively control the degree of microbial fermentation, difficulty in controlling the oxygen content in the fermentation tank, low effective utilization rate of machines, and the like. Improve the slow fermentation process at low temperature, prevent spoilage, and improve the efficiency of use

Active Publication Date: 2018-11-20
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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  • Fragrance high-fidelity type passion fruit vinegar and brewing method thereof
  • Fragrance high-fidelity type passion fruit vinegar and brewing method thereof
  • Fragrance high-fidelity type passion fruit vinegar and brewing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0041] A kind of aroma high-fidelity passion fruit vinegar and brewing method thereof, comprising the following steps:

[0042] (1) Freezing treatment: cut the passion fruit and take the pulp, put it in the freezer, freeze it at -25°C for 24 hours, take it out and thaw it, and get the cooling liquid;

[0043] (2) Enzymolysis: put 100 parts of cooling liquid and 0.2 parts of compound enzyme into an enzymolyzer by weight, mix well, adjust the temperature to 45°C for 2 hours, and centrifuge with a three-legged centrifuge to obtain The liquid is the enzymatic hydrolysis solution; the compound enzyme is formed by mixing cellulase, hemicellulase and pectinase in a weight ratio of 1.5:1:1;

[0044] (3) Component adjustment: measure the composition of the enzymolysis solution and adjust the soluble solids to 10Brix with sucrose, then use sodium citrate to adjust the pH value to 3.0 and the acidity to 0.2%, to obtain the conditioning solution;

[0045] (4) Pasteurization: Sterilize th...

Embodiment 2

[0050] A kind of aroma high-fidelity passion fruit vinegar and brewing method thereof, comprising the following steps:

[0051] (1) Freezing treatment: cut the passion fruit and take the pulp, put it in the freezer, freeze it for 25 hours at a freezing temperature of -25°C, take it out and thaw it, and obtain the cooling liquid;

[0052] (2) Enzymolysis: put 100 parts of cooling liquid and 0.3 parts of compound enzyme into the enzymolyzer by weight, mix well, adjust the temperature to 48°C for 2.5 hours, and then centrifuge with a three-legged centrifuge. The obtained liquid is the enzymatic hydrolysis solution; the compound enzyme is formed by mixing cellulase, hemicellulase and pectinase in a weight ratio of 1.5:1:1;

[0053] (3) Component adjustment: measure the composition of the enzymolysis solution and adjust the soluble solids to 11Brix with sucrose, then use sodium citrate to adjust the pH value to 3.2 and the acidity to 0.25%, to obtain the conditioning solution;

[...

Embodiment 3

[0059] A kind of aroma high-fidelity passion fruit vinegar and brewing method thereof, comprising the following steps:

[0060] (1) Freezing treatment: cut the passion fruit and take the pulp, put it in the freezer, freeze it at -25°C for 26 hours, take it out and thaw it, and get the cooling liquid;

[0061] (2) Enzymolysis: put 100 parts of cooling liquid and 0.5 part of compound enzyme into the enzymolyzer according to parts by weight, mix well, adjust the temperature to 47°C for 3 hours, and then centrifuge with a three-legged centrifuge to obtain The liquid is the enzymatic hydrolysis solution; the compound enzyme is formed by mixing cellulase, hemicellulase and pectinase in a weight ratio of 1.5:1:1;

[0062] (3) Component adjustment: measure the composition of the enzymolysis solution and adjust the soluble solids to 12Brix with sucrose, then adjust the pH value to 3.4 and the acidity to 0.33% with sodium citrate to obtain the conditioning solution;

[0063] (4) Pasteu...

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Abstract

The invention discloses fragrance high-fidelity type passion fruit vinegar which comprises the following raw materials: passion fruits, composite enzyme, composite yeast comprising wine brewing yeastBH8 and fragrance generation yeast Yeast-1, cane sugar, sodium citrate and acetic bacteria. The invention further discloses a method for brewing the fragrance high-fidelity type passion fruit vinegar.The method comprises the following steps: (1) carrying out freezing treatment; (2) carrying out enzymolysis; (3) adjusting components; (4) carrying out pasteurization; (5) carrying out secondary fermentation; (6) carrying out acetic fermentation; (7) carrying out blending, filtration and bottle storage. By adopting the vinegar, a passion fruit raw material can be sufficiently utilized, micro-aerobic fermentation can be carried out with an oxygen-controlled fermentation tank invented by the group, the fragrance concentration of the passion fruit vinegar can be increased, the fragrance retention time can be prolonged, the fragrance fidelity can be improved, the fragrance lasting time can be prolonged, and the high-quality fragrance high-fidelity type passion fruit vinegar which is full andrich in taste and has wide market popularization values can be brewed.

Description

【Technical field】 [0001] The invention relates to the field of utilization and processing of passion fruit, in particular to a passion fruit vinegar with high aroma and fidelity and a brewing method thereof. 【Background technique】 [0002] Passion fruit, also known as passion fruit, brazil nut, and egg fruit, is a general term for the fruit of perennial woody vines of the Passiflora family. It is named passion fruit because its juice can emit the rich aroma of pineapple, banana and other fruits. It is one of the most fragrant fruits known in the world, and is known as the "king of juice" at home and abroad. A large number of experimental studies at home and abroad have shown that passion fruit also has anti-inflammatory, anti-anxiety, blood fat-lowering, blood-pressure-lowering and other health benefits. Features. Along with the raising of people's living standard and the strengthening of health consciousness, fruit vinegar is more and more subject to people's attention. O...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12J1/10C12R1/865
CPCC12J1/04C12J1/10
Inventor 辛明李昌宝孙健周主贵李丽何雪梅刘国明李杰民郑凤锦李志春唐雅园盛金凤杨莹
Owner GUANGXI ZHUANG AUTONOMOUS REGION ACAD OF AGRI SCI
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