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Method for producing passiflora edulis vinegar beverage

A production method and technology of passion fruit, which are applied in the fields of application, food preparation, food science, etc., can solve the problems such as the inability to meet the requirements of consumer product quality, and achieve the effects of increasing varieties, simplifying production processes, and improving flavor.

Inactive Publication Date: 2008-06-04
邝少丹 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing various vinegar beverage products, especially though apple cider vinegar beverage products are of a great variety, cannot satisfy consumers in general to the requirements of product quality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The first step takes by weighing 20kg of passion fruit pulp, adds 10kg of water, and stirs evenly.

[0020] In the second step, the above-mentioned fruit pulp is heated to 60-70° C., and kept for 30 minutes.

[0021] In the third step, the pulp is filtered to remove the passion fruit seeds to obtain about 20 kg of passion fruit juice.

[0022] Step 4 Weigh 0.3kg of mature vinegar, 1kg of rice vinegar, 0.05kg of citric acid, 0.05kg of malic acid, 0.2kg of sodium citrate and 7kg of white sugar, add 75kg of water and mix well, stir and heat until all the materials are completely dissolved.

[0023] In the fifth step, when the temperature of the material reaches 70-75°C, add 5kg of passion fruit juice, add the remaining water to make it up to 100kg, and then heat to 90-95°C.

[0024] The sixth step is to add diatomaceous earth for filtration treatment, and the filtered material is filled with heat, and about 2000 bottles can be filled with a glass bottle with a capacity of...

Embodiment 2

[0027] The first step takes by weighing 20kg of passion fruit pulp, adds 12kg of water, and stirs evenly.

[0028] In the second step, the above pulp is heated to 60-70° C., and kept for 30 minutes.

[0029] In the third step, the pulp is filtered to remove the passion fruit seeds to obtain about 20 kg of passion fruit juice.

[0030] The fourth step is to weigh 0.7kg of mature vinegar, 3kg of rice vinegar, 0.2kg of citric acid, 0.1kg of malic acid, 0.4kg of sodium citrate and 11kg of white sugar, add 75kg of water and mix well, stir and heat until all the materials are completely dissolved.

[0031] In the fifth step, when the temperature of the material reaches 70-75°C, add 7kg of Baide fruit juice, add the remaining water to make the volume to 100kg, and then heat to 90-95°C.

[0032] The sixth step is to add diatomaceous earth for filtration treatment, and the filtered material is filled with heat. A glass bottle with a capacity of 300mL can be used to fill about 3330 bot...

Embodiment 3

[0035] The first step takes by weighing 20kg of passion fruit pulp, adds 11kg of water, and stirs evenly.

[0036] In the second step, the above pulp is heated to 60-70° C., and kept for 30 minutes.

[0037] In the third step, the pulp is filtered to remove the passion fruit seeds to obtain about 20 kg of passion fruit juice.

[0038] Step 4 Weigh 0.5kg mature vinegar, 2kg rice vinegar, 0.2kg citric acid, 0.1kg malic acid, 0.4kg sodium citrate, 5kg white sugar and 6kg fructose syrup, add 75kg water and mix well, stir and heat until all materials completely dissolved.

[0039] In the fifth step, when the temperature of the material reaches 70-75°C, add 6kg of passion fruit juice, add the remaining water to make it up to 100kg, and then heat to 90-95°C.

[0040] The sixth step is to add diatomaceous earth for filtration treatment, and the filtered material is filled with heat, and about 2000 bottles can be filled with a glass bottle with a capacity of 500mL.

[0041] The seve...

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PUM

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Abstract

The invention relates to a production method of a passion fruit vinegar drinking. The invention is characterized by the steps that: (1) 2 portions of passion fruit pulps are added with 1 to 1.2 weight portions of water, stirred and heated to 60 to 70 DEG C, the mixture is heat insulated and extracted for 30min to be filtered, thus the passion fruit juice is obtained; (2) 0.3 to 0.7 weight portion of aged vinegar, 1.0 to 3.0 weight portions of rice vinegar, 0.3 to 0.7 weight portion of sour agent, and 7.0 to 11.0 weight portions of are respectively weighted, added with water and fully blended, stirred and heated till full dissolution, and the solution is added with 5 to 7 weight portions of passion fruit juice prepared by the step (1) at 70 to 75 DEG C, heated to 90 to 95 DEG C, added with diatomite and filleted, and the filtered liquid is sterilized and cooled at 90 to 95 DEG C for 25 to 30 minutes. The fruit vinegar prepared by the production method of the invention increases the varieties of fruit vinegar drinking.

Description

technical field [0001] The invention relates to the technical field of fruit vinegar beverage formula and production technology, in particular to a production method of passion fruit vinegar beverage. Background technique [0002] In recent years, with the rise of vinegar drinks and fruit vinegar drinks, people are more and more aware of the role of vinegar drinks on human health. Vinegar drinks can prevent diseases and play a certain role in lowering blood pressure. The birth and development of vinegar and fruit vinegar beverages have increased the variety of beverages, and it will become an indispensable daily drinking food for the broad masses of the people. [0003] Existing various vinegar drink products, although wherein especially apple cider vinegar drink products are of a great variety, can not satisfy consumers in general to the requirement of product quality. Contents of the invention [0004] The passion fruit vinegar drink prepared by the production method pr...

Claims

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Application Information

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IPC IPC(8): A23L2/00A23L2/02A23L2/38A23L2/56A23L2/60A23L1/29A23L2/72A23L33/00
Inventor 邝少丹林伟锋陈中
Owner 邝少丹
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