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Production method of red dragon fruit vinegar

The technology of a kind of red pitaya fruit and production method is applied in the field of production of red pitaya fruit vinegar, which can solve the problems of restricting the development of pitaya plantation, less large-scale industrial production, and unsatisfactory storage effect, so as to ensure food safety and shorten the production time. The production cycle and the effect of improving the conversion rate of ethanol

Pending Publication Date: 2017-05-10
GUIZHOU UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are currently reports on dragon fruit series products, most of the research is to explore its processing technology, and its products are still in the research stage, the applicability is not strong, and there are few actually put into large-scale industrial production
Pitaya is not resistant to storage. At present, the main storage method of pitaya is low-temperature refrigeration, but the storage effect is not ideal, and the fresh-keeping period is very short (2-3 weeks). The annual loss rate of pitaya is as high as 20-25% in China
[0005] Under the condition of backward fresh-keeping technology, only fresh fruit sales restrict the cultivation and development of dragon fruit

Method used

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  • Production method of red dragon fruit vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of production method of red pitaya fruit vinegar, comprises the steps:

[0029] (1) Raw materials: choose ripe red dragon fruit with a sugar content of 13±1°B from the date of pollination of the dragon fruit within 33±2 days X , the color is bright red, the flesh is plump, juicy and fragrant, no disease spots, no rot;

[0030] (2) Beating: use DJ2-4.0 8KW double-channel beater for beating, adjust the feeding speed to 2500-3000kg / h, control the moisture content of slag seeds at the slag discharge port, and ensure that the juice yield is within the range of 50±5%;

[0031] (3) Juice viscosity adjustment: adjust and control the viscosity value of dragon fruit juice within the range of 120-125mpa.s, add 15±1% purified water to dilute and stir evenly;

[0032] (4) Enzymolysis: Add pectinase (enzyme activity: 30,000 U / g) according to 0.5% of the juice volume, stir evenly, stir and enzymolyze at 50±1°C for 2.5±0.5h;

[0033] (5) Sugar content adjustment: after the jui...

Embodiment 2

[0056] A kind of production method of red pitaya fruit vinegar drink, comprises the steps:

[0057] (1) Raw materials: select ripe red pitaya fruits that are 31±2 days from the date of pollination, and the sugar content should reach 12±1°B X , the color is bright red, the flesh is plump, juicy and fragrant, no disease spots, no rot;

[0058] (2) Beating: use DJ2-4.0 8KW double-channel beater for beating, adjust the feeding speed to 2500-3000kg / h, control the moisture content of slag seeds at the slag discharge port, and ensure that the juice yield is within the range of 50±5%;

[0059] (3) Juice viscosity adjustment: Use a viscometer to measure the juice viscosity value. Adjust and control the viscosity value of dragon fruit juice in the range of 120-140mpa.s, add 14±1% purified water to dilute and stir evenly;

[0060] (4) Enzymolysis: Add pectinase (enzyme activity: 30,000 U / g) according to 0.5% of the juice volume, stir evenly, stir and enzymolyze at 50±1°C for 2.5±0.5h; ...

Embodiment 3

[0087] A kind of production method that red pitaya fruit vinegar is cool, comprises the steps:

[0088] (1) Raw material: select ripe red dragon fruit with a sugar content of 14±1°B from the date of pollination of the dragon fruit within 35±2 days X , the color is bright red, the flesh is plump, juicy and fragrant, no disease spots, no rot;

[0089] (2) Beating: use DJ2-4.0 8KW double-channel beater for beating, adjust the feeding speed to 2500-3000kg / h, control the moisture content of slag seeds at the slag discharge port, and ensure that the juice yield is within the range of 50±5%;

[0090] (3) Juice viscosity adjustment: Use a viscometer to measure the juice viscosity value. Adjust and control the viscosity value of dragon fruit juice in the range of 120-140mpa.s, add 13±1% purified water to dilute and stir evenly;

[0091] (4) Enzymolysis: Add pectinase (enzyme activity: 30,000 U / g) according to 0.4% of the juice volume, stir evenly, stir at 50±1°C for 2.5±0.5h;

[009...

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Abstract

The invention discloses a production method of red dragon fruit vinegar. The production method comprises the following steps: pulping red dragon fruits; controlling the viscosity value of dragon fruit juice at 100 to 140mpa.s; adding pectinase in an amount of 0.4 to 0.6 percent based on the volume of the juice; stirring uniformly; stirring at the temperature of 47 to 52 DEG C for enzymolysis for 2.5 to 3 hours; adjusting the sugar degree of the juice to 20 to 25 degrees BX; sterilizing; inoculating yeast: after the juice is cooled to 40+ / -2 DEG C, filtering the juice by a 80-mesh screen and adding 0.02 to 0.04 percent brewer's yeast; activating and stirring uniformly; fermenting at the room temperature till the alcohol by volume of the juice is more than or equal to 16+ / -1 percent; ageing the fruit wine; activating an acetic acid strain; performing fruit vinegar fermentation, ageing, blending, sterilizing and hot filling. The fruit vinegar product has the advantages of high quality, safety for eating, pure taste and short production period.

Description

technical field [0001] The invention belongs to the field of food biotechnology, and in particular relates to a production method of red dragon fruit vinegar. Background technique [0002] Pitaya, also known as red dragon fruit, fairy fruit, lover fruit, etc., belongs to the Cactaceae (Cactaceae) triangular column (Hylocereus) and Xishi fairy column (Selenicereus) plants, of which the red dragon fruit (Pitaya) is a triangular column . There are three types of dragon fruit: red-skinned and white-fleshed (Hylocereus undatus), red-skinned and red-fleshed (Hyhcerms polyrhizus) and yellow-skinned and white-fleshed (Hylocereus). Dragon fruit is a high-fiber, low-sugar, low-fat "one high and two low" green health food. It is rich in vitamins, calcium, magnesium, phosphorus, iron and other minerals, and contains plant-based albumin, which is rare in ordinary plants. And anthocyanins, rich in vitamins and water-soluble dietary fiber. Red meat dragon fruit contains a relatively com...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/865
Inventor 吴拥军赵方云肖敏周景瑞
Owner GUIZHOU UNIV
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