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Pineapple fruit vinegar and preparation method thereof

A technology for fruit vinegar and pineapple, which is applied in the preparation of vinegar, biochemical equipment and methods, and methods based on microorganisms, etc., can solve the problem that the demand for high-quality pineapple fruit vinegar products cannot be met, the absorption rate of consumer processed products is not high, and the raw materials It can improve the flavor and taste, good taste and flavor, and high utilization rate of sugar.

Pending Publication Date: 2020-02-18
AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] At present, relevant researchers have developed fruit and vegetable vinegar products, but these researches on fruit vinegar are often based on traditional techniques, the raw materials and nutritional components are single, and the flavor is difficult to maintain, and consumers’ absorption rate of the obtained processed products is not high. , the taste of the finished product is single, which cannot satisfy people's demand for high-quality pineapple fruit vinegar products

Method used

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  • Pineapple fruit vinegar and preparation method thereof
  • Pineapple fruit vinegar and preparation method thereof
  • Pineapple fruit vinegar and preparation method thereof

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Embodiment 1

[0024] Embodiment 1 of the present invention discloses a kind of pineapple fruit vinegar and preparation method thereof, and the technical scheme adopted is as follows:

[0025] The preparation method of described a kind of pineapple fruit vinegar, comprises the following steps:

[0026] S1, fermented okra slurry by Aspergillus niger and Lactobacillus plantarum: select fresh and high-quality okra 500g to clean, remove stems and make a pulp, insert Aspergillus niger and Lactobacillus plantarum, the addition amount of Aspergillus niger is 0.02%, and the addition amount of Lactobacillus plantarum is 0.02%. 0.04%, set the temperature at 28°C, and ferment for 3 days to obtain okra slurry;

[0027] S2, preparing mixed slurry: take 300g of fresh pineapple pulp, 200g of yam, and 200g of wolfberry, mix according to the ratio of 2:1:1, start the colloid mill to grind the paddle, and obtain the mixed slurry;

[0028] S3, enzymatic hydrolysis: mix the fermented slurry in step 1 with the ...

Embodiment 2

[0033] Embodiment 2 of the present invention discloses a kind of pineapple fruit vinegar and preparation method thereof, and the technical scheme adopted is as follows:

[0034] The preparation method of described a kind of pineapple fruit vinegar, comprises the following steps:

[0035] S1, fermented okra slurry by Aspergillus niger and Lactobacillus plantarum: select fresh high-quality okra 800g to clean, remove stems and make a pulp, insert Aspergillus niger and Lactobacillus plantarum, the addition amount of Aspergillus niger is 0.035%, and the addition amount of Lactobacillus plantarum is 0.035%. 0.06%, set the temperature at 30°C, and fermented for 4 days to obtain okra slurry;

[0036] S2, preparing mixed slurry: take 500g of fresh pineapple pulp, 400g of yam, and 400g of wolfberry, mix according to the ratio of 3:1:1, start the colloid mill to grind the paddle, and obtain the mixed slurry;

[0037] S3, enzymatic hydrolysis: mix the fermented slurry in step 1 with the ...

Embodiment 3

[0042] Embodiment 3 of the present invention discloses a kind of pineapple fruit vinegar and preparation method thereof, and the technical scheme adopted is as follows:

[0043] The preparation method of described a kind of pineapple fruit vinegar, comprises the following steps:

[0044] S1, fermented okra slurry by Aspergillus niger and Lactobacillus plantarum: select fresh and high-quality okra 1000g to wash, remove stems and make a pulp, insert Aspergillus niger and Lactobacillus plantarum, the addition amount of Aspergillus niger is 0.05%, and the addition amount of Lactobacillus plantarum is 0.05%. 0.08%, set the temperature at 35°C, and fermented for 6 days to obtain okra slurry;

[0045] S2, preparing mixed slurry: take 800g of fresh pineapple pulp, 450g of yam, and 450g of wolfberry, mix according to the ratio of 4:1:1, start the colloid mill to grind the paddle, and obtain the mixed slurry;

[0046] S3, enzymatic hydrolysis: mix the fermented slurry in step 1 with th...

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Abstract

The invention discloses pineapple fruit vinegar and a preparation method thereof. The preparation method comprises the following steps: okra pulp is prepared, aspergillus niger and lactobacillus plantarum are added for fermentation, pineapple pulp, Chinese yams and wolfberries are added for preparing mixed pulp, pectinase and cellulase are added for enzymolysis, aroma-producing yeast and saccharomyces cerevisiae are inoculated for wine mash fermentation, acetic acid bacteria are inoculated for acetic acid fermentation, and centrifugal filtration is conducted to obtain the pineapple fruit vinegar rich in okra polysaccharide. The preparation method disclosed by the invention is low in cost, the prepared pineapple fruit vinegar is unique in taste and rich in okra polysaccharide, and nutrientsare easily absorbed by a human body.

Description

technical field [0001] The invention relates to the technical field of fruit vinegar production, in particular to a pineapple fruit vinegar and a preparation method thereof. Background technique [0002] Pineapple, also known as pineapple, is a fruit with sufficient water and nutrition. As a high-quality raw material for the brewing process, pineapple contains a lot of fructose, glucose, vitamins, phosphorus, citric acid and protease and other substances. Bromelain can effectively decompose protein in food and enhance gastrointestinal motility; the sugar and enzyme contained in pineapple have a certain diuretic effect, which has an auxiliary effect on bronchitis, and is also beneficial to patients with nephritis and hypertension. [0003] At present, relevant researchers have developed fruit and vegetable vinegar products, but these researches on fruit vinegar are often based on traditional techniques, the raw materials and nutritional components are single, and the flavor ...

Claims

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Application Information

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IPC IPC(8): C12J1/04C12R1/685C12R1/25C12R1/02C12R1/865C12R1/645
CPCC12J1/04
Inventor 周伟李积华胡宇豪黄晖廖良坤刘飞张利
Owner AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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