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Reflux liquor method for making longan aromatic vinegar

A production method and longan technology are applied in the field of food processing to achieve a significant increase in effect.

Inactive Publication Date: 2008-01-30
杜冰 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are few fruit vinegar products on the market in my country, and the production of high-quality fruit vinegar with longan as raw material has not been reported yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] Its specific preparation method of the present invention is:

[0009] a. Longan peeled and pitted

[0010] a.1 select non-rotten and mature longan as raw material,

[0011] a.2 Peeled and cored;

[0012] b.Beating

[0013] b.1 The mixing ratio of drinking water and longan pulp is 1:2,

[0014] b.2 Add 0.1~0.15g K for every Kg pulp 2 S 2 o 5 ,

[0015] b.3 be beaten into pulp by a beater,

[0016] b.4 Use citric acid to adjust the pH of the pulp to 4.5-5;

[0017] c. Enzymolysis

[0018] c.1 Add pectinase to the fruit pulp for enzymatic hydrolysis,

[0019] c.1.1 The activity of pectinase is 27000U / g

[0020] c.1.2 Adding amount is 200-220mg / L pulp

[0021] c.1.3 Temperature 45℃~50℃

[0022] c.1.4 Adjust the pH value to 4.5~5

[0023] c.2 Hydrolysis for 2-3 hours;

[0024] d. Pomace separation

[0025] d.1 After enzymatic hydrolysis, use a 120-mesh screen to filter and separate pomace to obtain fruit juice,

[0026] d.2 Adjust the sugar content to 14-16%...

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Abstract

The invention discloses a preparation method of reflux wine of longan aromatic vinegar, pertaining to food processing field. The preparation steps are that: the longan is peeled off and enucleated - beating - enzyme hydrolysis - separation of fruit and residues - liquid ethanol fermentation-second reflux wine fermentation-acetic acid fermentation- clarification filtration - aging - canning and disinfection. No additive needs to be added to the finished aromatic vinegar since flavor of the aromatic vinegar is increased by fully depending on the fermentation. The increasing effect of volatile aromatic substances of the invention is quite obvious with aromatic ingredients that are more than twice of other liquid fermentation products under the same fermentation conditions based on the analysis of high performance liquid chromatography. The color of the wine liquid is flaxen with better transparency. The analyzing result reveals that the aromatic vinegar contains over 30 volatile aromatic ingredients of phenethyl acetate, ethyl decylate, etc. that can enhance the taste and flavor, therefore, the invention has great market development prospect.

Description

technical field [0001] The invention relates to a method for producing fruit vinegar, in particular to a method for producing longan balsamic vinegar by using longan as a raw material through a special fermentation process, belonging to the field of food processing. Background technique [0002] Longan is a famous and precious specialty product in the subtropical zone of my country. It has extremely high nutritional value. Its meat, skin, root, core, flower and leaves all have high medical and health care effects. Every 100 grams of pulp contains 81.4 grams of water, 1.2 grams of protein, 0.1 grams of fat, 16.2 grams of carbohydrates, 0.2 grams of crude fiber, 13 mg of calcium, 26 mg of phosphorus, 6 mg of ascorbic acid, 1 mg of nicotinic acid, and trace amounts of iron , thiamine, riboflavin and other nutrients beneficial to the human body. Sweet in taste and flat in nature, it has many functions such as strengthening yang and nourishing qi, nourishing heart and spleen, no...

Claims

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Application Information

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IPC IPC(8): C12J1/00C12J1/02
Inventor 杜冰杨公明刘长海程燕锋温升南王娟
Owner 杜冰
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