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Grapefruit vinegar, preparation method thereof and production method of beverage thereof

A technology of grapefruit and fruit vinegar, which is applied in the preparation of vinegar, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of poor flavor and long cycle of products, improve the technical content and grade, and make the mouth soft Soft, flavorful and fragrant effect

Active Publication Date: 2010-08-18
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to screen and propose a suitable grapefruit juice system and produce fruit vinegar with outstanding flavor in view of the lack of suitable yeast strains in the current production of grapefruit fruit vinegar and the shortcomings of long period of traditional solid-state fermentation and poor product flavor 1. A yeast strain with excellent sensory quality; another object of the present invention is to propose a method for preparing citrus fruit vinegar through liquid fermentation matched with the new strain; another object of the present invention is to propose the application of the citrus fruit vinegar or its intermediate Product-the method for preparing grapefruit vinegar drink from raw fruit vinegar

Method used

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  • Grapefruit vinegar, preparation method thereof and production method of beverage thereof
  • Grapefruit vinegar, preparation method thereof and production method of beverage thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Embodiment 1: (Pomelo fruit vinegar preparation 1)

[0049] The preparation steps of Huyou fruit vinegar liquid fermentation are as follows:

[0050] (1) Preparation of Huyou Juice Treatment Liquid: choose the yellow peel, the ripeness of more than 80%, and the medium and small fresh Huyou fruit rich in juice as raw materials, blanching, peeling, and juicing to obtain Huyou juice, adding Sucrose to 120g / L, partial weight potassium hydrogen sulfite to 100mg / L, adjust pH value to 4.5, get Huyou juice treatment liquid;

[0051] (2) Preparation of Huyou original fruit wine: After transferring the S.cerevisiae HY16 strain on PDA medium twice, it was firstly inserted into 50% Huyou juice for adaptive cultivation for 48h, and then the inoculum of 80mL / L was added. Into the fruit juice treatment liquid of step (1), adopt deep liquid mode to anaerobic fermentation at 22 ℃ for 8d, after the alcohol content reaches 65mL / L, filter the filtrate to obtain the original fruit wine of ...

Embodiment 2

[0054] Embodiment 2: (Pomelo fruit vinegar preparation 2)

[0055] In this example, in step (1), sucrose was added to the grapefruit juice to a concentration of 220g / L, the partial weight potassium bisulfite was 100mg / L, and the pH was adjusted to 6.5; in step (2), after S.cerevisiae HY16 was activated, press 10mL / L The inoculum amount of L was inoculated, and anaerobic fermentation was carried out at 32°C for 3 days. After the alcohol content reached 120 mL / L, the filtrate was filtered to obtain the original fruit wine of Huyou; in step (3), A. pasteurianus HY05 was inoculated according to the inoculum amount of 10 mL / L. In the original Huyou fruit wine, the liquid surface depth is 1.5cm, fermented at 35 ° C for 2 days, and filtered to obtain the original fruit vinegar of Huyou; in step (4), the original fruit vinegar of Huyou in step (3) is sealed, at 20 ° C, dark and cool Aged for 15 days, and sterilized at 75°C for 5 minutes after filling and sealing; the rest of the prepa...

Embodiment 3

[0056] Embodiment 3: (Pomelo fruit vinegar preparation 3)

[0057] In this example, in step (1), sucrose was added to the grapefruit juice to a concentration of 170 g / L, the partial weight potassium bisulfite was 100 mg / L, and the pH was adjusted to 5.5; in step (2), after S.cerevisiae HY16 was activated, press 50 mL / L The inoculation amount of L was inoculated, and the anaerobic fermentation was carried out at 28 °C for 5 days. After the alcohol content reached 96 mL / L, the filtrate was filtered to obtain the original fruit wine of Huyou; In the original grapefruit wine, the liquid surface depth is 3.5cm, aerobic fermentation is carried out at 30°C for 4 days, and filtered to obtain the original grapefruit vinegar; in step (4), the original grapefruit vinegar of step (3) is sealed, at 15°C, dark and cool Aged for 25 d, and sterilized at 72° C. for 8 min after filling and sealing; the rest of the preparation process was the same as that in Example 1.

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Abstract

The invention discloses a grapefruit vinegar, a preparation method thereof and a production method of beverage thereof, and belongs to the technical field of fermenting food processing. The method comprises the following steps: by using S.cerevisiae HY16 CGMCC No.3450 as the strain and grapefruit juice as the raw material, carrying out alcoholic fermentation to prepare the grapefruit wine; fermenting the grapefruit wine into the grapefruit vinegar by using the acetic acid bacterial strain; and sealing, ageing, filtering, filling and sterilizing to obtain the grapefruit vinegar beverage. The invention adopts the self-bred new strain and new process, thereby increasing the fermentation rate, shortening the production cycle and obviously enhancing the quality of the fruit vinegar product; and the invention provides an effective way for the development and utilization of grapefruit resources. The invention can be popularized in the industries of fermentation and food beverages.

Description

technical field [0001] The invention relates to the technical field of brewed food processing, in particular to a fruit vinegar prepared by fermentation with grapefruit as a raw material, and a method for preparing a grapefruit vinegar beverage from the fruit vinegar or an intermediate product thereof. Background technique [0002] Fruit vinegar is a special vinegar variety fermented from whole fruit or fruit juice as the main raw material. Compared with traditional grain vinegar, fruit vinegar has a more fragrant flavor, richer nutrients, and is rich in various organic acids and amino acids. , vitamins and biologically active substances, refreshing taste, rich flavor, can be directly consumed as a beverage after appropriate preparation. Vc in fruit vinegar can prevent the formation of nitroso salts, pectin can prevent the increase of cholesterol, lower blood sugar, which is very beneficial to diabetic patients; its polyphenols have strong antioxidant properties, which can s...

Claims

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Application Information

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IPC IPC(8): C12J1/02C12R1/02C12J1/08C12R1/865C12N1/18
Inventor 杨颖陆胜民邢建荣程绍南陈剑兵夏其乐郑美瑜
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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