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A method for producing jujube fruit vinegar beverage by using jujube distilled wine by-products

A technology for fruit vinegar beverage and by-products, which is applied in the field of producing jujube fruit vinegar beverage and can solve the problems of poor sensory quality and the like

Active Publication Date: 2020-07-07
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the sensory quality of the produced jujube vinegar beverage is poor, and the quality is obviously lower than that of the fruit vinegar beverage produced by fermenting dried jujube

Method used

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  • A method for producing jujube fruit vinegar beverage by using jujube distilled wine by-products
  • A method for producing jujube fruit vinegar beverage by using jujube distilled wine by-products
  • A method for producing jujube fruit vinegar beverage by using jujube distilled wine by-products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Step 1: In 5000kg of distilled mash, add 500kg of roasted dried jujube (fried in a sandwich pot at 120°C for 5 minutes), and use the residual heat of the distilled mash to impregnate. After the mash was naturally cooled to 37°C, 110 g of C-MAX pectinase was added for enzymatic hydrolysis for 24 hours. Squeeze to get the solid a, extract the juice c.

[0042] Step 2: Heat-soak 2400kg of pomace and cool naturally to 37°C, add 48g of C-MAX pectinase for enzymatic hydrolysis for 24 hours. Obtain enzymolysis mixture b.

[0043] Step 3: Mix the above solid matter a and the enzymatic hydrolysis mixture b. Inoculate 0.68kg of M1 yeast and carry out alcoholic fermentation at 25°C-30°C. After the alcoholic fermentation is finished, add 30kg of wine head and 200kg of wine tail to carry out alcohol maceration for 24 hours.

[0044] Step 4 extract juice c, inoculate 0.90kg of M1 yeast to carry out alcoholic fermentation. After the alcoholic fermentation is finished, it is mixed...

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Abstract

The invention discloses a method of producing Chinese dates vinegar beverage with byproducts of Chinese dates distilled liquor and belongs to the field of food fermenting techniques and comprehensiveutilization of byproducts of fermented foods. Byproducts of Chinese dates distilled liquor are applied to fruit vinegar fermentation; the Chinese dates vinegar beverage is produced by controlling a suitable ratio and using suitable technical conditions. The method herein enables byproducts to be maximally consumed on the basis of ensuring sensory quality of fermented fruit vinegar beverages; the method is simple to perform.

Description

technical field [0001] The invention relates to a method for producing jujube fruit vinegar beverage by using by-products of distilled jujube wine, and belongs to the field of fermented food technology and comprehensive utilization of fermented food by-products. Background technique [0002] Jujube, also known as jujube, originated in China, Rhamnales, Rhamnaceae, Jujube genus. Ripe jujube is rich in nutrients such as sugar, carotene, B vitamins, calcium, phosphorus, iron and cyclic adenosine monophosphate, and is a treasure in the fruit. The yield of jujube is high and the planting area is large. As of 2016, my country's jujube planting area exceeded 3 million hectares, with an annual output of 9 million tons. Wherein 11.8% of dried jujubes are further processed into jujube distilled wine. [0003] During the production process of jujube distilled wine, the by-products are huge. These by-products include hot soaked skins, distilled mash, wine tails, and wine heads. The...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12J1/04C12R1/02C12R1/865
CPCC12J1/04
Inventor 余晓斌张将
Owner JIANGNAN UNIV
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