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Process for brewing organge fruit vinegar

A technology for citrus and fruit vinegar, which is applied in the field of citrus fruit vinegar brewing, can solve the problems of the influence of fruit vinegar quality, the difficulty of fruit vinegar, and the complexity of citrus components, so as to achieve reduced loss, good flavor and taste, and improved product quality. yield effect

Inactive Publication Date: 2002-08-21
江西省农学会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because citrus is different from apples and grapes, citrus has complex components and contains bitter substances, which have a great impact on the quality of fruit vinegar, so it is difficult to make fruit vinegar from citrus, so citrus fruit vinegar is still developed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Pick out the rotten and rotten fruits first, wash the impurities and pollutants on the peel with water, crush the raw materials into pulp, and try to avoid breaking the seeds in the citrus; crush the rice and add 4-8 times the amount of water to adjust the slurry, add Stir 0.004-0.1% high temperature-resistant α-amylase evenly, heat and liquefy until the DE value is 15, keep at 100°C for 5-10 minutes, cool to 60°C after liquefaction, add 0.2-0.5% glucoamylase for saccharification 4 hours, and set aside; using the liquid fermentation method, mix the above fruit pulp with rice syrup, adjust the sugar content to 15, put it in a fermentation tank, and add compound fermentation to 1000 grams of citrus fruit pulp at a temperature of 25-30°C 20 grams of agent (301#), after mixing, carry out alcoholic fermentation at 28-33 ° C until the alcohol no longer increases; then add 2300 parts by weight of wheat bran and rice bran mixture, 200 grams of acetic acid bacteria, mix well and ...

Embodiment 2

[0012] First pick out the rotten and rotten fruit, wash with water to remove impurities and pollutants on the peel, crush the raw material into pulp, and use a low-speed crusher to avoid breaking the seeds in the citrus; crush the rice and add 4-8 times the amount of water to adjust After slurrying, add 0.04% high temperature-resistant α-amylase and stir evenly, heat and liquefy until the DE value is 14, keep at 100C for 5-10 minutes, cool to 50°C after liquefaction, add 0.3% glucoamylase for saccharification for 3 hours , and set aside; using the liquid fermentation method, mix the above fruit pulp with rice syrup, adjust the sugar content to 15, put it in a fermenter, and add a compound starter to 1000 grams of citrus fruit pulp at a temperature of 25-30 ° C 15 grams, after mixing, carry out alcoholic fermentation at 28-33°C until the alcohol no longer increases; then add 2500 parts by weight of wheat bran and rice bran mixture, 200 grams of acetic acid bacteria, mix well, ca...

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PUM

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Abstract

The organe fruit vinegar brewing process includes the steps of: fruit pulp preparation, rice syrup preparation, alcohol fermentation, acetic acid fermentation, spraying, disinfecting and aging. The alcohol fermentation is a liquid fermentation course with composite fermenting agent and rice syrup added; and the acetic acid fermentation is a solid fermentation course with acetobacteria added. The present invention has good taste, high effective component content and high yield, and contains several nutritive matters.

Description

technical field [0001] The invention relates to a method for brewing fruit vinegar, in particular to a method for brewing citrus fruit vinegar. Background technique [0002] Modern research and practice at home and abroad have proved that vinegar contains a variety of nutritional and health-care ingredients that are beneficial to the human body. The value of vinegar has been paid more and more attention by people, and vinegar has gradually become a health food with excellent medicinal and dietary treatments from a simple condiment. Especially the flavor and nutrition of fruit vinegar are better than grain vinegar, with unique flavor and fresh taste. Thus, it is more popular with consumers. Recently, in countries such as Europe, America and Japan, fruit vinegar is very popular. Apple cider vinegar and grape cider vinegar are now available. [0003] Citrus contains a variety of nutritional and health-care substances. In addition to sugar and organic acids, it also contains...

Claims

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Application Information

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IPC IPC(8): C12J1/00
Inventor 舒惠国黄济凡李立江庆中王小平吴吉星符树根史长春周瑛卢秀明
Owner 江西省农学会
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