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Dogwood and smooth-skinned papaya composite fruit vinegar and preparation method thereof

A technology of papaya and dogwood, which is applied in the field of compound fruit vinegar of cornus papaya and its preparation, can solve the problems of sour taste, difficult to eat directly, and unsuitable for raw food, etc., solve sensory problems, reduce extraction temperature, improve Effect of Process Parameters

Inactive Publication Date: 2019-09-10
YANGLING VOCATIONAL & TECHN COLLEGE +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the above-mentioned prior art, the purpose of the present invention is to provide a kind of dogwood light-skinned papaya compound fruit vinegar and its preparation method. After the operations of astringent, enzymatic hydrolysis and leaching, dogwood fruit juice is prepared, which overcomes the defects of hard and astringent papaya, which is not suitable for raw food. After color protection, beating, enzymatic hydrolysis and deastringency of papaya with light skin, papaya juice with light skin is obtained , and fermented after mixing papaya juice and dogwood fruit juice to obtain compound fruit vinegar of dogwood papaya

Method used

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  • Dogwood and smooth-skinned papaya composite fruit vinegar and preparation method thereof
  • Dogwood and smooth-skinned papaya composite fruit vinegar and preparation method thereof
  • Dogwood and smooth-skinned papaya composite fruit vinegar and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A preparation method of dogwood light-skinned papaya compound fruit vinegar, comprising the steps of:

[0036] (1) Preparation of Cornus officinalis Juice and Papaya Juice:

[0037] Preparation of dogwood juice:

[0038] Deastringency of Cornus officinalis: crush the dried fruit of Cornus officinalis, then spray and mix 1 kg of dried cornus officinalis with 2 mL of edible alcohol with a volume fraction of 95%, and store it in a sealed and dark place at room temperature for 24 hours to obtain the deastringent Cornus officinalis;

[0039] Enzymatic hydrolysis and extraction of Cornus officinalis: add 100g of de-astringent Cornus officinalis to 1000mL of water, heat to 40°C, add 0.2g of cellulase, keep warm for 4 hours, stir once every 0.5 hours, and obtain Cornus officinalis extract;

[0040] Cornus officinalis juice preparation: filter the extracting solution of Cornus officinalis while it is hot, collect the filtrate, cool to normal temperature, and obtain cornel offic...

Embodiment 2

[0050] A preparation method of dogwood light-skinned papaya compound fruit vinegar, comprising the steps of:

[0051] (1) Preparation of Cornus officinalis Juice and Papaya Juice:

[0052] Preparation of dogwood juice:

[0053] Deastringency of Cornus officinalis: crush the dried fruit of Cornus officinalis, then spray 1 kg of dried cornus officinalis with 2.5 mL of edible alcohol with a volume fraction of 95%, mix well, store it in a sealed place at room temperature and avoid light for 28 hours, and obtain the cornus officinalis after removal of astringency;

[0054] Enzymatic hydrolysis and extraction of Cornus officinalis: add 100g of cornus officinalis after deastringency to 1200mL of water, heat to 45°C, add 0.3g of cellulase, keep warm for 3.5h, stir once every 0.75h, and obtain the extract of Cornus officinalis;

[0055] Cornus officinalis juice preparation: filter the extracting solution of Cornus officinalis while it is hot, collect the filtrate, cool to normal tempe...

Embodiment 3

[0065] A preparation method of dogwood light-skinned papaya compound fruit vinegar, comprising the steps of:

[0066] (1) Preparation of Cornus officinalis Juice and Papaya Juice:

[0067] Preparation of dogwood juice:

[0068] Cornus officinalis: crush the dried fruit of Cornus officinalis, then spray 1 kg of dried cornus officinalis with 3 mL of edible alcohol with a volume fraction of 95%, mix well, store in a sealed place at room temperature and avoid light for 36 hours, and obtain the cornus officinalis after removal of astringency;

[0069] Enzymatic hydrolysis and extraction of Cornus officinalis: add 100g of de-astringent Cornus officinalis to 1500mL of water, heat to 50°C, add 0.4g of cellulase, keep warm for 3 hours, stir once every 1 hour, and obtain the cornus officinalis extract;

[0070] Cornus officinalis juice preparation: filter the extracting solution of Cornus officinalis while it is hot, collect the filtrate, cool to normal temperature, and obtain cornel o...

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Abstract

The invention relates to the technical field of food processing, in particular to a dogwood and smooth-skinned papaya composite fruit vinegar and a preparation method thereof. The preparation method comprises the steps of dogwood de-astringency, dogwood enzymolysis and extraction, dogwood juice preparation, smooth-skinned papaya color protection, smooth-skinned paw pulping, smooth-skinned papaya de-astringency, smooth-skinned papaya juice preparation, raw material mixing, sterilization, alcoholic fermentation, acetic acid fermentation, aging, filtration and sterilization. The defects of sour and astringent mouthfeel, difficulty in direct eating and easy browning of dogwood are overcome, dogwood juice is prepared after de-astringent, enzymolysis and extraction operations are carried out onthe dogwoods, the defect is overcome that smooth-skinned papayas have hard, sour and astringent taste and are not suitable for direct eating, smooth-skinned papaya juice is obtained after color protection, pulping, enzymolysis and de-astringency are conducted on the smooth-skinned papayas, and the smooth-skinned papaya juice and the dogwood juice are mixed and fermented to obtain the dogwood and smooth-skinned papaya composite fruit vinegar. The dogwood and smooth-skinned papaya composite fruit vinegar is reasonable in nutrition collocation and pure in taste, has the effects of protecting liver, tonifying kidney, softening blood vessels and resisting oxidation, and has a good health-care function.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a compound fruit vinegar of cornus officinalis and papaya and a preparation method thereof. Background technique [0002] Cornus officinalis is the mature pulp of Cornus officinalis Sieb.et Zucc., a plant in the family Cornaceae, and was listed as a food and drug quality control by the Health Commission in 2018. Cornus officinalis is rich in functional ingredients such as loganin and arbutin, which can invigorate the stomach, nourish the liver and kidney, and treat anemia, low back pain, nerve and heart weakness. In addition to amino acids, it is also rich in polysaccharides, malic acid, tartaric acid, phenols, iron and vitamins A, B1, C and other ingredients, which have great therapeutic and health effects on the human body. However, although Cornus officinalis has high nutritional and health value, it tastes sour, it is difficult to eat directly, and it is easy to brow...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/02
CPCC12J1/04
Inventor 姚瑞祺钱拴提葛含静
Owner YANGLING VOCATIONAL & TECHN COLLEGE
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