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Soft pear fruit vinegar beverage and production method thereof

A technology of Ruaner pear and fruit vinegar, which is applied in the preparation of vinegar, food preparation, food ingredients containing natural extracts, etc., can solve the problem that the production of Ruaner pear has strong seasonality, cannot be eaten all year round, and no one has developed a product and other problems, to achieve the effect of scientific and reasonable processing method, pure and refreshing taste, and low cost

Active Publication Date: 2014-01-29
青海兴农实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the strong seasonality of Ruaner pear production and difficult storage, it cannot be eaten throughout the year. So far, no one has developed a product that can be eaten at any time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Select 100kg of Ruaner pears and store them in a cold storage at -10~0°C with ventilation, squeeze the juice to obtain 70L of Ruaner pear juice with a solid content of 9%, and sterilize at T=118±2°C at t=5± 1s, then add 3.5kg sodium sulfite solution to make the SO in the fruit juice 2 content reaches 50mg / L, then add 6×10 5 Vitality unit / kg of pectinase treatment for 0.4h, adding 11kg of white sugar to adjust the sugar content to 15% to obtain 85L of Ruaner pear juice, adding 4.3L of domesticated yeast culture solution, and fermenting in a closed container at 32°C for 5 days. When the content reaches 8%, add 6.3kg white sugar to adjust the sugar content to 8%, insert 9.6L acetic acid bacteria and ferment at 33°C for 3 days, stop the fermentation when the acetic acid content reaches 5%, and obtain 98L Ruaner pear vinegar; Add 130.7kg white granulated sugar, 32.7kg honey, 0.32kg tannin and 391kg water in pear vinegar to prepare 653L soft pear fruit vinegar drink solution...

Embodiment 2

[0023] 100kg of Ruaner pears were selected and stored in a cold storage at -10~-5°C with ventilation, squeezed to obtain 73L of Ruaner pear juice with a solid content of 10%, and sterilized at T=118±2°C for t=5 ±1s, then add 11kg of sodium sulfite solution to make SO 2 content reaches 150mg / L, then add 6×10 5 Activity unit / kg of pectinase treatment for 1 hour, adding 14.3kg of white sugar to adjust the sugar content to 17% to obtain 83L of Ruaner pear juice, adding 6.3L of domesticated yeast culture liquid, and fermenting in a closed container at 28°C for 10 days. When the content reaches 9%, add 1.7kg white sugar to adjust the sugar content to 8%, insert 3.5L acetic acid bacteria and ferment at 30°C for 8 days, stop the fermentation when the acetic acid content reaches 9%, and obtain 96L Ruaner pear vinegar; Pear vinegar is supplemented with 48kg, white granulated sugar 14.4kg honey, 0.096g tannin and 321.5kg water to prepare 480L soft pear fruit vinegar drink solution; Fil...

Embodiment 3

[0025] 100kg of Ruaner pears were selected and stored in a cold storage at -5~0°C with ventilation, and the juice was squeezed to obtain 75L of Ruaner pear juice with a solid content of 11%, and sterilized at T=118±2°C at t=5± 1s, then add 7.5kg sodium sulfite solution to make the SO 2 content reached 100mg / L, then add 6×10 5 Activity unit / kg of pectinase treatment for 0.6h, adding 4.1kg of white sugar to adjust the sugar content to 16% to obtain 87L of Ruaner pear juice, adding 3.9L of domesticated yeast culture liquid, and fermenting in a closed container at 30°C for 7 days. When the alcohol content reaches 10%, add 0.5kg white granulated sugar to adjust the sugar content to 5%, insert 5.3L acetic acid bacteria and ferment at 32°C for 5 days, stop the fermentation when the acetic acid content reaches 7%, and obtain 95L soft pear vinegar; Add 15.8kg white granulated sugar, 3.2kg honey, 0.03kg tannin and 202.67kg water in the pear vinegar to prepare 316.7L soft pear fruit vin...

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PUM

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Abstract

The invention relates to a soft pear fruit vinegar beverage and a production method thereof. The soft pear fruit vinegar beverage takes soft pears as a raw material and is produced with processes of fruit sorting, storing, juicing, instant high-temperature sterilization, enzyme treatment, primary fermentation, secondary fermentation, preparation, filtering, desaeration, encapsulation and sterilization. The soft pear fruit vinegar beverage is simple in production method and low in cost, and the soft pear fruit vinegar in the beverage has prominent fruit fragrance, strong vinegar fragrance and distinct flavor.

Description

technical field [0001] The invention relates to a fruit vinegar drink and a production method thereof, in particular to a soft pear fruit vinegar drink and a production method thereof. Background technique [0002] Ruaner pear, also known as perfume pear, perfume, old perfume, old pear, Ruaner, Xiaoli, belongs to the fruit of Pyrus L. in the Rosaceae (Rosales) apple subfamily (Pomoideae or Maloideae) and has a long history of planting. The production areas are distributed in Qinghai, Gansu, Ningxia, Chongqing, Sichuan and other places. The fruit of Ruaner pear is nearly round, with a single fruit weight of 30-125 grams. It matures after the beginning of winter. Its color is yellow with green, green with red, thick skin, hard flesh, and sour taste. If it is stored until winter, it will be frozen into ice balls, which need to be melted in a warm place when eaten, and the pulp will become a pack of perfume, with a lot of syrup, sweeter than honey, and rich in wine. When eatin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29C12J1/04A23L33/00
CPCA23L2/02A23L2/52A23L2/84A23V2002/00A23V2200/14A23V2250/21
Inventor 吴永祥吴树斌徐尚奎山永凯李树志刘洪智任蓓蕾马菊秀
Owner 青海兴农实业有限公司
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