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Production method of debittering honey pomelo fermentation product

The technology of a fermented product and a production method is applied in the field of production of fermented products of debittered honey pomelo, which can solve the problems of short boiling time, long boiling time, loss of nutrients, etc., and achieve the effect of round, comfortable wine body and elegant wine aroma

Inactive Publication Date: 2009-03-11
FUJIAN NANHAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When using this method to remove bitterness, if the boiling time is short, the bitterness of the grapefruit peel cannot be removed; if the boiling time is long, the grapefruit peel will be boiled, and its nutrients will be lost after long-term high-temperature heating

Method used

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  • Production method of debittering honey pomelo fermentation product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1, making pomelo wine that takes off bitterness:

[0027] After washing the 12kg pomelo fresh fruit, separate the pomelo skin sponge, pomelo meat, and pomelo meat sac. The honey pomelo meat 8kg obtained is sterilized by immersing 16kg of 200ppm chlorine dioxide solution for 3.5 minutes, cleaning and drying; after the soybeans are refined, high-pressure homogenization becomes soybean milk, and its protein content is measured by conventional methods at 2%. Put the sterilized honey pomelo meat into 16kg of soybean milk, heat it at 55°C for 4 hours to remove bitterness, wash the honey pomelo meat after debittering with clear water 3 times, and dehydrate with a centrifugal dehydrator; wash and dry the debittered honey pomelo meat Secondary disinfection in 200ppm chlorine dioxide solution for 4 minutes, cleaning and drying; adding 4kg of pectinase enzyme solution with a concentration of 5000FDU / ml for beating to obtain 12kg of enzyme-added beating solution; keep th...

Embodiment 2

[0028] Embodiment 2, make pomelo wine that takes off bitterness:

[0029] After washing the 12kg pomelo fresh fruit, separate the pomelo skin sponge, pomelo meat, and pomelo meat sac. The honey pomelo meat 8kg obtained is sterilized by immersing 24kg of 150ppm chlorine dioxide solution for 5 minutes, cleaning and drying; after the soybeans are refined, high-pressure homogenization becomes soybean milk, and its protein content is measured by conventional methods at 5%. Put the sterilized honey pomelo meat into 24kg soybean milk, heat it at 55°C for 2.5 hours to remove bitterness, wash the debittered honey pomelo meat twice with clear water, and dehydrate with a centrifugal dehydrator; wash and dry the debittered honey pomelo meat Secondary disinfection in the chlorine dioxide solution solution with a concentration of 180ppm for 5 minutes, cleaning and drying; adding 4kg of pectinase enzyme solution with a concentration of 5000FDU / ml for beating, obtaining 12kg of enzyme beating...

Embodiment 3

[0030] Embodiment 3, making debitter honey pomelo vinegar:

[0031]After washing the 12kg pomelo fresh fruit, separate the pomelo skin sponge, pomelo meat, and pomelo meat sac. The honey pomelo meat 8kg that obtains is sterilized by soaking in 16kg 200ppm of chlorine dioxide solution for 3.5 minutes, cleaning and drying; after the soybeans are refined, the high-pressure homogenization becomes soybean milk, and the content of its protein is measured at 2% by conventional methods. Put the sterilized pomelo meat into 16kg of soybean milk, heat it at 55°C for 4 hours to remove bitterness, wash the debittered pomelo meat with clean water 3 times, and dehydrate it in a centrifugal dehydrator. Secondary disinfection in chlorine oxide solution for 4 minutes, cleaning and drying; adding 4kg of pectinase enzyme solution with a concentration of 5000FDU / ml for beating to obtain 12kg of enzyme-added beating solution; keep the enzyme-added beating solution at 55°C for 30 minutes for enzymol...

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Abstract

The invention discloses a method for producing a fermented product of debitterized honey pomelos. A honey pomelo pulp raw material is washed and disinfected, and is debitterized under thermal insulation for 2 to 4 hours at a temperature of between 55 and 66 DEG C by soy milk with the weight ratio of between 1 to 2 and 3, the debitterized honey pomelo pulp is pulped by adding enzyme and is enzymolyzed by heating to obtain juice of the enzymolyzed and debitterized honey pomelo, the juice of the enzymolyzed and debitterized honey pomelo is sterilized; the sugar and acid degree of the enzymolyzed and debitterized honey pomelo is adjusted; and zymogen is added into the enzymolyzed and debitterized honey pomelo for fermentation to obtain a semi-finished product of the fermented product of the debitterized honey pomelos; and the semi-finished product is put into a tank for aging and afterripening to obtain a finished product. When alcohol active dry microzyme is added for fermentation, debitterized honey pomelo wine is obtained; and when acetic acid bacteria is inoculated for fermentation after the alcohol active dry microzyme is added for fermentation, debitterized honey pomelo vinegar is obtained. The method utilizes phytoenzyme contained in the soy milk to effectively reduce the content of bitter principle-naringin in the honey pomelo pulp raw material, and the measurement shows that the contents of naringin are low in the honey pomelo pulp raw material after the debitterization and the fermented products of the debitterized honey pomelos prepared by the honey pomelo pulp raw material. The debitterized honey pomelo wine produced by the method has natural colour and luster and fragrance of honey pomelos, and the produced debitterized honey pomelo vinegar is clear and transparent, and has the fragrance of vinegar and honey pomelos.

Description

technical field [0001] The invention relates to a deep processing method of pomelo, in particular to a method for preparing a debittered pomelo fermented product. Background technique [0002] Pomelo, also known as honey pomelo, is the ripe fruit of the evergreen pomelo tree of the Rutaceae plant. Grapefruit has extremely high nutritional value. The flesh and skin of grapefruit are rich in Citrus aurantium, carotene, B vitamins, vitamin C, natural vitamins, P, minerals, sugars and volatile oil. Grapefruit has health effects such as lowering blood sugar, lowering blood pressure, losing weight, and beautifying. At present, grapefruit is mainly sold as fresh fruit, which is greatly affected by seasons and has low added value. As a deep-processing product of pomelo, it is more common to use pomelo peel to make preserved fruit. The fermented product of pomelo has no product to appear on the market yet, also does not see the report of the preparation method of grapefruit fermen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12J1/02
Inventor 顾景林
Owner FUJIAN NANHAI FOOD
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