Pink grapefruit fermented juice and preparation method thereof

A technology of fermented juice and red pomelo, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of not being popular with consumers, heavy sour taste, etc., and achieve the improvement of sweetness and nutritional value , better flavor and comprehensive nutritional effect

Inactive Publication Date: 2018-12-21
贵州思南金竹商贸有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, the flavor of red pomelo is mainly sweet and sour. Most red pomelo taste sour, so they have a relatively low status in the fresh fruit market. When it is made into red pomelo juice, it has a strong sour taste and is not very popular with consumers

Method used

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  • Pink grapefruit fermented juice and preparation method thereof
  • Pink grapefruit fermented juice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of red pomelo fermented juice is made by following method:

[0032] (1) Select 140kg of ripe red pomelo, 40kg of pitaya pulp, 20.5kg of mangosteen, 8kg of mustard seeds, 12kg of orange fragrant wood, and 10kg of red pomelo. After cleaning the red pomelo, separate the peel, pulp and grapefruit seeds, and separate the remaining raw materials Clean and break into small pieces;

[0033] (2) Mix the red pomelo pulp with the raw materials broken into small pieces and stir evenly, add 7% sugar and 8% lactic acid bacteria, ferment for 14 hours, filter and take the filtrate, control the fermentation temperature at 24-26°C during the fermentation process, and ferment The temperature at its peak cannot exceed 28°C;

[0034] (3) Beat pomelo peel into pulp, add 65% sugar, 20% water, stir evenly, add 0.02% tannase, 0.015% pectinase, 0.075% cellulase, stir evenly Set aside for 3h, then add 5% lactic acid bacteria, ferment for 30h, filter to get the filtrate;

[0035] (4) The...

Embodiment 2

[0044] A kind of red pomelo fermented juice is made by following method:

[0045] (1) Select 120kg of mature red pomelo, 45kg of pitaya pulp, 23kg of mangosteen, 9kg of mustard seeds, 14kg of orange fragrant wood, and 12kg of citronella fruit, clean the red pomelo, separate the peel, pulp, and pomelo seeds, and wash the rest of the raw materials separately clean, broken into small pieces;

[0046] (2) Mix the red pomelo pulp with the raw materials broken into small pieces and stir evenly, add 6% sugar and 6% lactic acid bacteria, ferment for 16 hours, filter and take the filtrate, control the fermentation temperature at 24-26°C during the fermentation process, and ferment The temperature at its peak cannot exceed 28°C;

[0047](3) Beat pomelo peel into pulp, add 50% sugar, 15% water, stir evenly, add 0.01% tannase, 0.01% pectinase, 0.05% cellulase, stir evenly Set aside for 5h, then add 4% lactic acid bacteria, ferment for 36h, filter to get the filtrate;

[0048] (4) The f...

Embodiment 3

[0057] A kind of red pomelo fermented juice is made by following method:

[0058] (1) Select 160kg of mature red pomelo, 35kg of pitaya pulp, 18kg of Luo Han Guo, 7kg of mustard seeds, 10kg of orange citronella, and 8kg of citronella fruit, clean the red pomelo, separate the peel, pulp, and pomelo seeds, and wash the rest of the raw materials separately clean, broken into small pieces;

[0059] (2) Mix the red pomelo pulp with the raw materials broken into small pieces and stir evenly, add 8% sugar and 10% lactic acid bacteria, ferment for 12 hours, filter and take the filtrate, control the fermentation temperature at 24-26°C during the fermentation process, and ferment The temperature at its peak cannot exceed 28°C;

[0060] (3) Beat pomelo peel into pulp, add 80% sugar, 25% water, stir evenly, add 0.03% tannase, 0.02% pectinase, 0.1% cellulase, stir evenly Set aside for 1h, then add 6% lactic acid bacteria, ferment for 24h, filter to get the filtrate;

[0061] (4) The fil...

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Abstract

The invention belongs to the field of food processing and relates to pink grapefruit fermented juice and a preparation method thereof. According to the pink grapefruit fermented juice and the preparation method thereof provided by the invention, the pink grapefruit, dragon fruit pulp, fructus momordicae, India mustard seeds and the fruits of lemon verbena and rhus chinensis are adopted as raw materials; the pulp and peel of the pink grapefruit are separated, the pink grapefruit pulp is beaten into juice which is mixed with the dragon fruit pulp, fructus momordicae, India mustard seeds and thefruits of lemon verbena and rhus chinensis, and the mixture is fermented; then, the peel slurry of the pink grapefruit is treated by using tannase, pectinase and cellulase and then fermented and addedinto the mixed fermented juice; therefore, the sourness and astringency in the pulp and peel of pink grapefruit are eliminated while the natural flavor of pink grapefruit is maintained; moreover, with additional fragrance brought by fermentation, the pink grapefruit fermented juice has better taste and more comprehensive nutrition.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a red pomelo fermented juice and a preparation method thereof. Background technique [0002] The natural pigments contained in pomelo have a certain health care effect on the human body. Most of the trace elements such as flavonoid pigments have the function of vitamin P. The β-carotene and lycopene in the carotenoids can also resist oxidation. Helps eliminate free radicals in the body. [0003] People with high blood pressure often use drugs to get rid of excess sodium in the body. Pomelo just contains potassium, which is a natural mineral necessary for these patients, but contains almost no sodium. Therefore, it is the best therapeutic fruit for patients with cardiovascular and cerebrovascular diseases and kidney diseases. [0004] All the nutrients of Guanxi honey pomelo are contained in red meat pomelo, and the natural pigments contained in red meat pomelo have a certain heal...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L33/105
CPCA23L2/382A23L2/84A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 汪德芳汪元洁罗亨强吴桃珠
Owner 贵州思南金竹商贸有限责任公司
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