Preparation method of sweet orange fruit vinegar

A technology of sweet orange fruit and orange fruit vinegar, which is applied in the field of preparation of sweet orange fruit vinegar, can solve the problems of poor drinking taste, waste of sweet orange resources, low utilization rate of sweet orange, etc., so as to improve the absorption and utilization rate of the human body, The effect of maintaining blood sugar level and improving the utilization rate of orange fruit

Inactive Publication Date: 2018-12-21
四川鼎跑商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, sweet orange fruit vinegar is one of them. At present, the utilization rate of sweet orange in the processing of sweet orange fruit vinegar is not high, resulting in a waste of sweet orange resources, and the taste of drinking is not very good.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Step 1: Select the sweet orange fruit, remove the rotten and deteriorated sweet orange fruit, and wash the excellent fruit for 5min-10min through a washing machine.

[0017] Step 2: After the washed fruit enters the crusher for crushing, squeeze the juice, filter, and filter through an 80-mesh filter cloth, the squeezed juice is immediately heated to 85°C for 25 seconds to heat the enzyme.

[0018] Step 3: Add rock sugar to the juice in step 2 to adjust the juice to a sugar content of 11%, adjust the pH to 4.0, sterilize at 60°C for 30 minutes, cool to 37°C, insert 1‰ of activated yeast, and incubate at 25°C Fermentation in airtight containers.

[0019] Step 4: Add 8% activated acetic acid bacteria to the juice of Step 3, and ferment for 7-8 days at 25°C under ventilated conditions.

[0020] Step 5: Filter the juice in step 4 with a 120-mesh filter cloth.

[0021] Step 6: Add 0.02 parts of honey, 0.1 parts of sucrose, and 3 parts of purified water to the juice of step...

Embodiment 2

[0024] Step 1: Select the sweet orange fruit, remove the rotten and deteriorated sweet orange fruit, and wash the excellent fruit for 5min-10min through a washing machine.

[0025] Step 2: After the washed fruit enters the crusher for crushing, squeeze the juice, filter, and filter through an 80-mesh filter cloth, the squeezed juice is immediately heated to 90°C for 25 seconds to heat the enzyme.

[0026] Step 3: Add rock sugar to the juice in step 2 to adjust the juice to a sugar content of 13%, adjust the pH to 4.0, sterilize at 65°C for 30 minutes, cool to 40°C, insert 1‰ of activated yeast, and incubate at 25°C Fermentation in airtight containers.

[0027] Step 4: Add 9% activated acetic acid bacteria to the juice of Step 3, and ferment for 7-8 days at 30°C under ventilated conditions.

[0028] Step 5: Filter the juice in step 4 with a 120-mesh filter cloth.

[0029] Step 6: Add 0.03 parts of honey, 0.09 parts of sucrose, and 3 parts of purified water to the juice of ste...

Embodiment 3

[0032] Step 1: Select the sweet orange fruit, remove the rotten and deteriorated sweet orange fruit, and wash the excellent fruit for 5min-10min through a washing machine.

[0033] Step 2: After the washed fruit enters the crusher for crushing, squeeze the juice, filter it, and filter it through an 80-mesh filter cloth, the squeezed fruit juice is immediately heated to 90°C for 35 seconds to heat out the enzyme.

[0034] Step 3: Add rock sugar to the juice in step 2 to adjust the juice to a sugar content of 15%, adjust the pH to 4.0, sterilize at 75°C for 30 minutes, cool to 45°C, insert 2‰ activated yeast, and incubate at 35°C Fermentation in airtight containers.

[0035] Step 4: Add 10% activated acetic acid bacteria to the juice of Step 3, and ferment for 7-8 days at 35°C under ventilated conditions.

[0036] Step 5: Filter the juice in step 4 with a 120-mesh filter cloth.

[0037] Step 6: Add 0.06 parts of honey, 0.09 parts of sucrose, and 5 parts of pure water to the ju...

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PUM

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Abstract

The invention discloses a preparation method of a sweet orange fruit vinegar. The preparation method comprises the following steps of S1, sorting the sweet orange fruit, removing the rooted and deteriorated sweet orange fruit, and cleaning the high-quality fruit for 5 to 10min by a cleaning machine; S2, sending the cleaned fruit into a crushing machine, crushing, pressing to obtain juice, filtering, immediately heating the pressed fruit juice, and deactivating enzyme in a heat way; S3, adding rocky sugar and yeast into the juice in step 2; S4, adding acetic acid bacteria into the juice in step3, fermenting by acetic acid, and aging; S5, filtering the juice in step 4 by a filter cloth with size of 120 meshes; S6, adding honey and sucrose into the juice in step 5 to adjust, and uniformly stirring; S7, filling the juice in step 6, heating and sterilizing for 15 to 20min at the temperature of 75 to 90 DEG C, and cooling, so as to obtain the sweet orange fruit vinegar. The sweet orange fruit vinegar has the advantages that the utilization rate of sweet orange fruit is improved, the absorption utilization rate of a human body is improved, the digestion function is enhanced, the heart iswell protected, the normal blood glucose level is maintained, and the mouth feel is better when the sweet orange fruit vinegar is drunk.

Description

technical field [0001] The invention relates to the field of drinking food, in particular to a preparation method of sweet orange fruit vinegar. Background technique [0002] Fruit vinegar is a kind of nutrition brewed by modern biotechnology with fruits, including pears, hawthorns, mulberries, grapes, persimmons, apricots, citrus, kiwi, apples, watermelons, etc., or fruit processing waste as the main raw materials. A rich, well-flavored sour dressing. It has both the nutrition and health functions of fruit and vinegar. It is a new type of drink integrating nutrition, health care and diet therapy. Fruit vinegar can promote the body's metabolism, regulate acid-base balance, and eliminate fatigue. It contains more than ten kinds of organic acids and A variety of amino acids needed by the human body. Fruit vinegar is rich in vitamins and amino acids, which can synthesize calcium acetate with calcium in the body, enhance the absorption of calcium, make the body stronger and inc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12J1/08
CPCC12J1/04C12J1/08
Inventor 祝平
Owner 四川鼎跑商贸有限公司
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