Method for using distilled residual liquid of pineapple brandy for brewing flavor fruit vinegar

A technology of brandy and pineapple, which is applied in the field of brewing flavored fruit vinegar by using the residual liquid of pineapple brandy distillation, which can solve the problems of environmental pollution and loss of nutrients, and achieve the effects of increasing quality, improving the types of nutrients, and enriching the taste of fruit vinegar

Inactive Publication Date: 2019-05-21
QILU INST OF TECH
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the residual liquid of the distillation is basically discarded in actual engineering, which not only pollutes the environment but also causes a large amount of nutrient loss.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for using distilled residual liquid of pineapple brandy for brewing flavor fruit vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] A method for brewing flavored fruit vinegar by utilizing pineapple brandy distillation raffinate, comprising the steps of:

[0069] a. Raw material processing: take fresh pineapple without rot and mildew as raw material, peel and cut into pieces after cleaning, place the cut pineapple pieces in a juice extractor to squeeze (adding a small amount of water and ascorbic acid), and filter to obtain Pineapple juice (take 10kg).

[0070] b. Enzymolysis: Add 0.003kg of pectinase to 10kg of pineapple juice, control the temperature at 55°C, pH at 4.5, and time for 1-2 hours.

[0071] c. Adding sugar: Add 0.3 kg of white granulated sugar to 10 kg of pineapple juice after enzymolysis, use it to adjust the initial sugar content to about 16%, and make a mixed slurry.

[0072] d. Juice sterilization: heat the juice to 68-75°C, keep this temperature for 30 minutes, and then rapidly cool it to 4-5°C.

[0073] e. Activation of yeast and acetic acid bacteria: Add commercially available...

Embodiment 2

[0081] A method for brewing flavored fruit vinegar by utilizing pineapple brandy distillation raffinate, comprising the steps of:

[0082] a. Raw material processing: take fresh pineapple without rot and mildew as raw material, peel and cut into pieces after cleaning, place the cut pineapple pieces in a juice extractor to squeeze (adding a small amount of water and ascorbic acid), and filter to obtain Pineapple juice (take 10kg).

[0083] b. Enzymolysis: Add 0.003 kg of pectinase to 10 kg of pineapple juice, control the temperature at 50° C., pH at 4.5, and time for 2 hours.

[0084] c. Adding sugar: Add 0.3 kg of white granulated sugar to 10 kg of pineapple juice after enzymolysis, use it to adjust the initial sugar content to about 16%, and make a mixed slurry.

[0085] d. Sterilization of fruit juice: heat the juice to 75°C, keep this temperature for 20 minutes, and then rapidly cool it to 4-5°C.

[0086] e. Activation of yeast and acetic acid bacteria: Add commercially a...

Embodiment 3

[0094] A method for brewing flavored fruit vinegar by utilizing pineapple brandy distillation raffinate, comprising the steps of:

[0095] a. Raw material processing: take fresh pineapple without rot and mildew as raw material, peel and cut into pieces after cleaning, place the cut pineapple pieces in a juice extractor to squeeze (adding a small amount of water and ascorbic acid), and filter to obtain Pineapple juice (take 10kg).

[0096] b. Enzymolysis: Add 0.003 kg of pectinase to 10 kg of pineapple juice, control the temperature at 55° C., pH at 4.5, and time for 1 h.

[0097] c. Adding sugar: Add 0.3 kg of white granulated sugar to 10 kg of pineapple juice after enzymolysis, use it to adjust the initial sugar content to about 16%, and make a mixed slurry.

[0098] d. Fruit juice sterilization: heat the fruit juice to 70°C, keep this temperature for 25 minutes, and then rapidly cool it to 4-5°C.

[0099] e. Activation of yeast and acetic acid bacteria: Add commercially av...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for using distilled residual liquid of pineapple brandy for brewing flavor fruit vinegar. The fruit vinegar adopts fresh pineapples as raw materials and is prepared through the steps of cleaning and chopping of the raw materials, crushing and juicing, pectinase treatment, sugar degree treatment, fruit juice sterilization, alcohol fermentation, acetic acid fermentation, filtration and clarification, after-ripening and homogenization, fruit vinegar sterilization, aging, filling and the like. According to the method, the pineapples are used as the main raw materials, the variety of nutrient components in the healthcare vinegar is increased, the quality of the healthcare vinegar is improved, and the taste of the fruit vinegar is enriched. In a brewing process,the distilled residual liquid in a pineapple brandy making process is used as a fruit vinegar brewing raw material, the distilled residual liquid of the pineapple brandy is added in batches to shortenthe fermentation cycle, the fermentation rate is increased, and the taste of the fruit vinegar is improved; the distilled pineapple residual liquid is used for brewing the pineapple-flavor fruit vinegar under the action of acetic acid bacillus, biological resources can be fully utilized, the material loss and waste are reduced, the operation is simple, the production efficiency is high, and realization of mechanization and large-scale production is facilitated.

Description

technical field [0001] The invention relates to a method for producing fruit vinegar, in particular to a method for brewing flavored fruit vinegar by utilizing the residual liquor of pineapple brandy distillation. Background technique [0002] Pineapple is sweet, slightly sour, and slightly cold in nature. It has the medicinal value of clearing heat and relieving heat, promoting body fluid and quenching thirst. It can be used to relieve heat stroke, body fever, thirst, bloating and abdominal pain, indigestion, dizziness and other diseases. It is the king of fruits necessary in summer. According to more than 20 years of experiments by domestic and foreign nutrition experts, pineapple contains fructose, essential amino acids, Vit A, Vit B, Vit C, Vit E, dietary fiber and other organic substances, as well as Fe, Mg, K, Na, Ca, P, etc. A large number of elements and trace elements needed by the human body. Eating fresh pineapple for a long time can reduce the incidence of disea...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
Inventor 高晓娟欧阳德龙刘恩超刘凤红
Owner QILU INST OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap