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Flavoring processing method for fruit fermented product

A technology of fermented products and processing methods, which is applied in the field of aroma-enhancing processing of fruit fermented products, can solve the problems of loss of fruit aroma substances, weak aroma of products, and poor typicality, so as to improve the quality of aroma, avoid the loss of fruit aroma substances, improve The effect of aroma quality

Inactive Publication Date: 2018-12-07
天津市农业科学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of fruit fermentation (such as alcoholic fermentation, acetic acid fermentation) and clarification of fermented products, a large amount of fruit aroma substances will be lost, and the processed products will have weak aroma, poor flavor, and poor typicality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] In this embodiment, the fruit raw material used is strawberry, and the processed fermented product is strawberry wine.

[0019] Strawberry raw materials are selected, cleaned, destemmed, crushed, and beaten to obtain strawberry pulp, and 0.5‰ (w / v) of pectinase is added to the strawberry pulp, and mixed to obtain a fermentation feed liquid. The fermentation feed liquid enters the vacuum tank with a condensing device. Under reduced pressure, the strawberry aroma substances in the fermentation feed liquid evaporate with the water, and the evaporated substances are condensed and recovered by the condensing device, and the recovered liquid is the recovered strawberry aroma substances . During the vacuum treatment, the temperature of the fermentation feed liquid is controlled to be 25-30° C., and the vacuum treatment is stopped after the fermentation feed liquid basically has no strawberry fragrance. Add 0.2‰ (w / v) active dry yeast to the vacuum-treated fermentation feed li...

Embodiment 2

[0021] In this embodiment, the fruit raw material used is pear, and the processed fermented product is perry wine.

[0022] Pear raw materials are selected, cleaned, destemmed, crushed and squeezed to obtain pear juice and pear skin dregs respectively, and the pear skin dregs are used for later use. Add 0.2‰ (w / v) pectinase, 0.05‰ (w / v) glucosidase, 0.05‰ (w / v) potassium metabisulfite and 8% (w / v) to the obtained pear juice white granulated sugar to obtain a fermented feed liquid. The fermented feed liquid enters the vacuum tank with a condensing device. Under reduced pressure, the pear aroma substances in the fermented feed liquid evaporate with the water, and the evaporated substances are condensed and recovered by the condensing device, and the recovered liquid is the recovered pear aroma substances. . During the vacuum treatment, the temperature of the fermented feed liquid is controlled to be 35-40° C., and the vacuum treatment is stopped after the fermented feed liquid...

Embodiment 3

[0024] In this embodiment, pear pomace is used to process perry wine.

[0025] Adding white granulated sugar water and pectinase with 10% soluble solids in the obtained pear peel dregs in Example 2 to obtain a fermented feed liquid, the mass ratio of pear peel dregs to white granulated sugar water is 1:1.5, and the ratio of pectinase The mass ratio is 1:0.001. Vacuum treatment is carried out to the fermented feed liquid, the temperature of the fermented feed liquid is controlled to be 50-55° C., and the evaporated pear aroma substances are condensed and recovered. After vacuum treatment of the fermentation feed liquid, add 0.5‰ (w / v) active dry yeast for fermentation, control the fermentation temperature at 25-28°C, measure the residual sugar content regularly during the fermentation process, and wait until the residual sugar content drops to about 4g / L When the fermentation is over. The fermented product is distilled, the head and tail of the distilled wine are removed, age...

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PUM

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Abstract

The invention discloses a flavoring processing method for a fruit fermented product. The method comprises the following steps: preparation of a fermentation feed liquid; vacuum treatment of the fermentation feed liquid; fermentation; and treatment and blending of a fermented product. The vacuum treatment is performed on the fermentation feed liquid before fermentation so as to recover fruit aromasubstances in the fermentation feed liquid, and the recovered fruit aroma substances are added in blending of the fermented product; so the produced fruit fermented product has good flavor and typicality.

Description

technical field [0001] The invention belongs to the technical field of fruit fermentation, and relates to an aroma-enhancing processing method of fruit fermented products. Background technique [0002] my country is a big fruit producing country in the world, and its total harvested area and output as well as the output of various fruits rank first in the world. In addition to being eaten fresh, the fruit can be processed into dried fruit, beverages, fruit wine, fruit vinegar, jam, preserves and other products. Among them, fruit wine, fruit vinegar and other products made by biological fermentation of fresh fruits contain a variety of nutritional and health-care functional ingredients, and have a good taste. They are more and more recognized and accepted by many consumers and have broad development prospects. However, in the process of fruit fermentation (such as alcoholic fermentation, acetic acid fermentation) and clarification of fermented products, a large amount of fru...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06C12J1/08A23L2/02A23L2/52
CPCA23L2/02A23L2/52C12G3/02C12G3/06C12J1/08
Inventor 张峻陈颖杨丽维
Owner 天津市农业科学院