Processing method of fresh malus micromalus makino fruit

Abstract

The invention belongs to the technical field of processing of fruits, and discloses a processing method of fresh malus micromalus makino fruit. The fresh malus micromalus makino fruit is used as a rawmaterial; the raw material is juiced and fermented by using saccharomyces cerevisiae and non-saccharomyces cerevisiae as fermentation strains; the obtained fermentation liquor is distilled, so that the distilled malus micromalus makino fruit wine and still residue are obtained; the distilled malus micromalus makino fruit wine is low in content of higher alcohols, and the alcohol-ester ratio content is reduced; the still residue contains organic acids such as amino acids and malic acid as well as rich vitamins and trace elements; the still residue is concentrated, and is blended with honey, sothat concentrated fruit acid is obtained; the total titrable acid content of the fruit acid is greater than 3.5%, and the density is about 1.05; the product is rich in substances such as polyphenols,flavonoids and amino acids, thus being applied to the technical fields such as nutritional fruit vinegar and nutritional oral liquid.

Description

technical field [0001] The invention belongs to the technical field of fruit processing, and in particular relates to a processing method of red fruit, in particular to a fresh fruit processing method of red fruit. Background technique [0002] Sea red fruit is a rare fruit of the Rosaceae apple genus, produced in Fugu, Shaanxi, and some adjacent areas of Shanxi and Inner Mongolia. Haihong fruit contains protein, fat, sugar, vitamins and other nutrients, and contains 16 kinds of amino acids, the total amount of which is 4.1 times that of Hongxing apple. Among them, valine, leucine, phenylalanine, lysine, etc. The content of essential amino acids is 2.2 times that of Red Star apples, and the content of histidine and arginine is 2.7 times that of Red Star apples. Haihong fruit is rich in minerals and has the reputation of "King of Calcium". Its phosphorus content ranks first in fruits and its nutritional value is higher than that of other fruits belonging to apples. The flav...

AI Technical Summary

Problems solved by technology

[0003] Sea red fruit contains 15-19% sugar, and the fresh juice has a pH of about 3.3. It is often used as a raw material or one of the raw materials for processing and preparing fruit wine. During the production of fruit wine, a large amount of distillation residue will be produced, which contains amino acids and polyphenols. Nutrients such as tannin and tannin, but are not effectively utilized and directly treated as waste liquid, but its color is dark, acidity is high, and sewage treatment is very difficult. The problem of sewage treatment is the bottleneck of the development of the sea red fruit industry, and it also causes great harm. waste of resources