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Preparation process of rose apple and phoenix dactylifera fruit vinegar beverage

A technology of Pu Tao date palm and fruit vinegar beverage, which is applied to the preparation of vinegar and other directions, can solve the problems of insufficient utilization of nutrients and low utilization efficiency of raw materials, and achieve the effects of improving utilization rate, avoiding stratified precipitation, and reducing loss.

Inactive Publication Date: 2016-10-12
程龙凤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at the insufficient utilization of nutrients and the low utilization efficiency of raw materials existing in the processing process of rose apples and dates, and provides a preparation process for rose apples and dates fruit vinegar beverage. Through the implementation of this process, It can not only improve the economic value and nutritional value of rose apples and dates, but also improve the utilization efficiency of raw materials

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0020] A kind of preparation technology of rose apple jujube fruit vinegar beverage, it is characterized in that, described preparation technology adopts the following steps:

[0021] a. Juicing of raw materials: Select ripe rose apples, dates, pyracantha, rose hips, passion fruit, and tree tomatoes that are free from rot and pests. After cleaning and removing soil impurities, take 10kg rose apples, 8kg dates, and 5kg Pyracantha, 2kg of rose hips, 1kg of passion fruit, and 1kg of tree tomato are mixed evenly to prepare the mixed raw materials. Soak the mixed raw materials in a sodium bisulfite solution with a mass fraction of 2.6% for 40 minutes, take them out after soaking, and rinse with water Finally, the mixed raw materials are squeezed to obtain mixed fruit juice;

[0022] b. Enzymolysis: Add 5kg of wort juice, 3kg of black wolfberry juice, 1kg of pear leaf juice, 1kg of camellia juice, 1kg of toitoi flower juice, 0.5kg of pectinase, 0.16kg of cellulase, 0.1 kg of protea...

Embodiment 2

[0032] A kind of preparation technology of rose apple jujube fruit vinegar beverage, it is characterized in that, described preparation technology adopts the following steps:

[0033] a. Juicing of raw materials: Select ripe rose apples, dates, calcium fruits, black berries, and quinces without rot and pests. After cleaning and removing soil impurities, take 10kg rose apples, 6kg dates, 4kg strawberries, Mix 1 kg of black berries and 1 kg of quinces evenly to obtain a mixed raw material, soak the mixed raw material in saturated lime water for 60 minutes, take it out after soaking, rinse the mixed raw material with juice, and obtain a mixed fruit juice;

[0034] b. Enzymolysis: add 4kg burdock juice, 3kg water chestnut juice, 1kg pear juice, 1kg follicle fruit juice, 0.3kg pectinase, 0.1kg cellulase, 0.07kg hemicellulase, 0.02kg of glucoamylase, the temperature is controlled at 48°C, and the time is controlled for 150min;

[0035] c. Ultra-high temperature sterilization: the m...

Embodiment 3

[0044] A kind of preparation technology of rose apple jujube fruit vinegar beverage, it is characterized in that, described preparation technology adopts the following steps:

[0045] a. Juicing of raw materials: Select ripe rose apples, dates, cranberries, dates, and raspberries that are free from rot and pests. After cleaning and removing dust and soil impurities, take 10kg rose apples, 7kg dates, and 5kg grapefruit Bilberries, 2kg of dates, and 1kg of raspberries are evenly mixed to obtain a mixed raw material, and the mixed raw material is squeezed to obtain a mixed fruit juice;

[0046] b. Enzymolysis: Add 0.04kg of pectinase, 0.02kg of cellulase, and 0.02kg of flavor protease to the mixed fruit juice, control the temperature at 50°C, and control the time for 110 minutes;

[0047] c. Ultra-high temperature sterilization: the mixed fruit juice after enzymolysis is sterilized by an ultra-high temperature sterilizer, the feed temperature is 130°C, and the discharge temperatu...

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Abstract

The invention discloses a preparation process of rose apple date palm fruit vinegar drink. The rose apple date palm fruit vinegar drink uses rose peach and dates as main raw materials, and the rose apple date palm fruit vinegar drink passes the following steps Preparation: Juicing of raw materials, enzymatic hydrolysis, ultra-high temperature sterilization, alcoholic fermentation, acetic acid fermentation, filtration, blending, homogenization, sterilization, filling, and storage. The invention provides a preparation process of apple apple and date palm fruit vinegar beverage with comprehensive nutrition and pure taste. Repeated homogenization makes the color of the finished roseberry date vinegar drink stable, avoids layered precipitation, and ultra-high temperature sterilization reduces the damage to the active ingredients of the roseberry date vinegar drink, making the finished roseberry date vinegar drink more stable. The drink has the effects of clearing heat and quenching thirst, diuresis and drenching, quenching thirst and irritability, replenishing qi and blood, resolving phlegm and relieving asthma.

Description

technical field [0001] The invention relates to a preparation process of a fruit vinegar drink, in particular to a preparation process of a rose apple date palm fruit vinegar drink. Background technique [0002] Rose apple, also known as water apple, fragrant fruit, bell fruit, etc., is the fruit of rose apple, a deciduous tree of the genus Vitis myrtaceae. Rose apple fruit is spherical, with fleshy skin, 3-5 cm in diameter, yellow when ripe. Rose apple is sweet, sour, slightly cold in nature, and belongs to the lung and stomach meridians. The edible rate of rose apple fruit is as high as 80% or more, and it has certain nutritional value. In addition to being eaten fresh, the fruit can also use this unique aroma to make fruit paste, preserves or jams with other raw materials. It has the effects of clearing heat and quenching thirst, promoting water and eliminating drenchs, quenching thirst and restlessness, and nourishing qi and blood. [0003] Date palm, also known as ju...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 程龙凤李千萍
Owner 程龙凤
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