Process for producing orange fruit vinegar

A production process and fruit vinegar technology, applied in the field of citrus fruit vinegar production technology, can solve the problems of increasing production but not increasing the income of the citrus industry, insufficient research on citrus deep processing, and disjointedness, etc. Effect

Inactive Publication Date: 2003-01-22
湖南省农业科学院农产品加工研究所
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AI Technical Summary

Problems solved by technology

Southern my country, especially Hunan Province, is rich in citrus fruit resources. The pre-production, mid-production, and post-production of citrus are seriously disconnected, and the post-production loss is quite serious. Most of them are in the form of raw materials or semi-finished products or low-level processed products such as orange juice and orange Canned petals have entered the consumer market, but the research on citrus deep processing is not enough, resulting in a situation where the citrus industry does not increase production but does not increase income

Method used

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Embodiment Construction

[0006] Concrete production steps of the present invention are:

[0007] 1) Raw material selection: choose fresh, ripe citrus fruits as raw materials, and fully clean them;

[0008] 2) Juicing: Squeeze the sorted, washed and dried citrus fruits with a juicer, and the remaining skin residue can be used as a beverage or for other comprehensive utilization;

[0009] 3) Centrifugal separation: the juice after juicing is centrifugally separated by a centrifuge to remove insoluble solids such as pulp residue contained in the juice;

[0010] 4) Liquefaction and debittering: Add pectinase to the above fruit juice, keep it at 30-45°C for 1-3 hours to fully liquefy it, and then add compound debittering enzyme 0.1%-1% (m / m ) and 60-120ppm of metabisulfurous acid to make it fully dissolve, and fully stir, keep at 40-45°C for 1-4 hours, and perform enzyme treatment;

[0011] 5) Clarification: Dilute and dissolve the compound clarifier 0.05%-0.2% (v / v), add it to the debittered fruit juice...

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Abstract

The fruity organe vinegar is produced with fresh and ripe orange as main material and through peeling, squeezing to obtain juice, centrifugal separation, eliminating bitter, low temperature alcohol fermentation, acetic acid fermentation, aging, fitlering and sterilizing. It is superior to grain vinegar in components and nutritive value, has the special flavor and color of orange maintained.

Description

Technical field: [0001] The invention belongs to a production method of fruit vinegar, in particular to a method for processing and producing citrus fruit vinegar from citrus fruits. Background technique: [0002] In the current domestic food industry, the edible vinegar used as condiment is basically brewed from grain as the main raw material. Affected by various factors, the production cost of vinegar is higher, and the taste is single, and the nutritional value is on the low side. In addition to the vitamins and amino acids in edible vinegar, citrus also contains functional ingredients such as flavonoids and limonin. Southern my country, especially Hunan Province, is rich in citrus fruit resources. The pre-production, mid-production, and post-production of citrus are seriously out of touch, and the post-production loss is quite serious. Most of them are in the form of raw materials or semi-finished products or low-level processed products such as orange juice and orange ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/00
Inventor 单杨何建新李高阳张菊华张群付复华李志坚李志江朱迎娟周晓玲邓星文
Owner 湖南省农业科学院农产品加工研究所
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