Supercharge Your Innovation With Domain-Expert AI Agents!

Watermelon fruit vinegar beverage and processing technology thereof

A processing technology, vinegar beverage technology, applied in the preparation of vinegar, microorganisms, biochemical equipment and methods, etc., can solve the problems of flies and mosquitoes, environmental pollution, waste of resources, etc., and achieve the effect of enhancing human immunity

Active Publication Date: 2014-05-07
新疆农业科学院生物质能源研究所
View PDF1 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Xinjiang melon seeds are rich in nutrients such as fat, protein, sugar, vitamins, etc. When the melons mature each year, buyers and growers only harvest the melon seeds, and discard a large amount of melon pulp and rind. The discarded melon pulp and Melon rinds account for two-thirds of the total weight. If these wastes are not cleaned up in time, they will quickly rot and emit stench, attracting a large number of flies and mosquitoes, which not only brings serious environmental pollution to the local area, but also causes a huge waste of resources. Therefore , it is urgent to develop a method that can effectively utilize the discarded melon pulp and melon rind

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Watermelon fruit vinegar beverage and processing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1 melon fruit vinegar drink and its processing technology

[0021] The processing technology of melon fruit vinegar beverage comprises the following steps:

[0022] (1) Choose 10 kg of eight or nine mature melons, rinse with water, cut into pieces and remove seeds.

[0023] (2) Squeeze the rind and flesh of the melon into juice, add potassium metabisulfite solution at 45 mg / L, sterilize at 60-65°C for 20 minutes, cool to 25°C, add pectinase with a juice weight of 1%, and keep warm After 12 hours, the pectin is decomposed, the stability of the fermentation broth is improved, and it is beneficial to yeast fermentation and later filtration and clarification.

[0024] (3) To make the mash reach the best alcohol fermentation conditions and the acidity of the finished product is 5% to 7%, it is necessary to add white sugar, adjust the sugar content of the mash to 10%, and add citric acid to adjust the pH value to about 3.

[0025] (4) Take 500mL of the adjusted m...

Embodiment 2

[0029] Embodiment 2 melon fruit vinegar drink and its processing technology

[0030] The processing technology of melon fruit vinegar beverage comprises the following steps:

[0031] (1) Choose 10 kg of eight or nine mature melons, rinse with water, cut into pieces and remove seeds.

[0032] (2) Squeeze the rind and flesh of the melon into juice, add potassium metabisulfite solution at 45 mg / L, sterilize at 60-65°C for 20 minutes, cool to 25°C, add pectinase with a juice weight of 1%, and keep warm After 12 hours, the pectin is decomposed, the stability of the fermentation broth is improved, and it is beneficial to yeast fermentation and later filtration and clarification.

[0033] (3) To make the mash reach the best alcohol fermentation conditions and the acidity of the finished product is 5% to 7%, white sugar needs to be added, the sugar content of the mash is adjusted to 12%, and the pH value is adjusted to about 4 by adding citric acid.

[0034] (4) Take 500mL of the ad...

Embodiment 3

[0038] Embodiment 3 melon fruit vinegar drink and its processing technology

[0039] The processing technology of melon fruit vinegar beverage comprises the following steps:

[0040] (1) Choose 10 kg of eight or nine mature melons, rinse with water, cut into pieces and remove seeds.

[0041] (2) Squeeze the rind and flesh of the melon into juice, add potassium metabisulfite solution at 45 mg / L, sterilize at 60-65°C for 20 minutes, cool to 25°C, add pectinase with a juice weight of 1%, and keep warm After 12 hours, the pectin is decomposed, the stability of the fermentation broth is improved, and it is beneficial to yeast fermentation and later filtration and clarification.

[0042] (3) To make the mash reach the best alcohol fermentation conditions and the acidity of the finished product is 5% to 7%, it is necessary to add white sugar, adjust the sugar content of the mash to 14%, and add citric acid to adjust the pH value to about 5.

[0043] (4) Take 500mL of the adjusted m...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a novel watermelon fruit vinegar beverage and a processing technology thereof. The processing technology comprises the steps of selecting and washing watermelons, removing seeds of the watermelon, juicing the watermelon, adjusting the sugar degree and the pH value, alcoholic fermenting, acetic fermentation, filtering the juice to remove the impurity, sterilizing and the like. The fruit vinegar produced by utilizing the watermelon not only has the healthcare function of the watermelon, but also can assist the digestion, improve the immunity of the human body, maintain the beauty of people and help produce saliva and slake thirst, also has a function of softening the blood vessels, lowering the blood pressure and reducing the blood fat and is healthcare fruit vinegar with high nutritional value. The watermelon fruit vinegar beverage is fragrant, sweet and suitable for people of all ages.

Description

technical field [0001] The invention relates to a fruit vinegar drink and a processing technology thereof, in particular to a melon fruit vinegar drink and a processing technology thereof. Background technique [0002] Da melon, also known as seed melon, has a small fruit, similar in shape to watermelon, light in taste and many seeds. The planting area of ​​Dagua melon in Xinjiang is more than 3.2 million mu, with an output of more than 300,000 tons, with melon seeds as the main product. The climate in northern Xinjiang is dry and rainless, the temperature difference between day and night is large, and the sunlight is sufficient, which makes the content of amino acids, vitamins and trace elements in Xinjiang melons higher than those in other regions, and is well-known both at home and abroad. Xinjiang melon seeds are rich in nutrients such as fat, protein, sugar, vitamins, etc. When the melons mature each year, the purchasers and growers only harvest the melon seeds and dis...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12J1/02C12R1/865
Inventor 王旭辉赵晓梅叶凯徐鑫陈维维梅宇
Owner 新疆农业科学院生物质能源研究所
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com