Preparation technology of papaya fermented vinegar

A preparation process and technology of fermented vinegar, which is applied in the processing of papaya vinegar and the field of preparation process of papaya fermented vinegar, can solve the problems of flavor deterioration, low nutritional value of papaya vinegar, oxidative browning, etc., and achieve strong and soft vinegar taste, Resistant to oxidative browning, helps digestion

Inactive Publication Date: 2018-08-24
闫绥东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The papaya vinegar prepared by the prior art mostly has a severe astringent taste, poor storage performance, and oxidative browning is prone to occur. The nutritional value of the papaya vinegar after browning is low, and the flavor is deteriorated. Severe oxidation will also cause potential harm to the human body.

Method used

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  • Preparation technology of papaya fermented vinegar
  • Preparation technology of papaya fermented vinegar
  • Preparation technology of papaya fermented vinegar

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation process of papaya fermented vinegar, comprising the following steps:

[0027] (1) Take the papaya raw material, remove the residual fruit, remove the core, add water at a ratio of 1.5g:1mL, squeeze the juice with a colloid mill, and obtain papaya juice with a moisture content of 85.3%, and inoculate it with wine at a ratio of 0.3g / 100ml Active dry yeast, stirred evenly, left to ferment, the fermentation temperature is 28°C, the fermentation time is 3 weeks, after the fermentation is completed, the lees are filtered to obtain papaya fruit wine;

[0028] (2) Take the papaya fruit wine obtained in step (1), adjust the alcohol content to 2.3%, adjust the acidity to 1.5g / 100mL, inoculate the secondary culture solution of acetic acid bacteria according to the proportion of 5% of its volume ratio, carry out shaking table fermentation, shake The bed speed is 160r / min, the fermentation temperature is 24°C, and the total acid of the fermentation broth is measured ev...

Embodiment 2

[0039] A preparation process of papaya fermented vinegar, comprising the following steps:

[0040] (1) Take the papaya raw material, remove the residual fruit, remove the core, add water at a ratio of 1.5g:1mL, and squeeze the juice with a colloid mill to obtain papaya juice with a water content of 85.3%, and inoculate it with wine at a ratio of 0.3g / 100ml Active dry yeast, stirred evenly, left to ferment, fermentation temperature 28 ℃, fermentation time 4 weeks, after the fermentation is completed, filter the lees to get papaya fruit wine;

[0041] (2) Take the papaya fruit wine obtained in step (1), adjust the alcohol content to 4.7%, adjust the acidity to 2.3 g / 100mL, inoculate the secondary culture solution of acetic acid bacteria according to the proportion of 21% of its volume ratio, carry out shaking table fermentation, shake The bed speed is 240r / min, the fermentation temperature is 38°C, and the total acid of the fermentation broth is measured every 24h. When the tota...

Embodiment 3

[0045] A preparation process of papaya fermented vinegar, comprising the following steps:

[0046](1) Take the papaya raw material, remove the residual fruit, remove the core, add water at the ratio of 1.5g:1mL, after the juice is squeezed by the colloid mill, the water content of the papaya juice is 85.3%, inoculate the wine with high Active dry yeast, stirred evenly, left to ferment, fermentation temperature 28 ℃, fermentation time 4 weeks, after the fermentation is completed, filter the lees to get papaya fruit wine;

[0047] (2) Take the papaya fruit wine obtained in step (1), adjust the alcohol content to 4.7%, adjust the acidity to 1.8 g / 100mL, inoculate the secondary culture medium of acetic acid bacteria according to the proportion of 11% of its volume ratio, carry out shaking table fermentation, shake The bed speed is 200r / min, the fermentation temperature is 35°C, and the total acid of the fermentation broth is measured every 24h. When the total acid is constant, the...

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Abstract

The invention belongs to the technical field of fruit vinegar processing and in particular discloses a preparation technology of papaya fermented vinegar. Before acetic acid fermentation is carried out, the alcohol content and acidity of papaya fruit wine are adjusted, and a rotary speed of a shaking table is controlled in an acetic acid fermentation process; then an acetic acid bacterium secondary culture solution is used for fermenting, so that the prepared papaya fermented vinegar effectively keeps original natural nutrient substances of papayas, is clear and transparent, has golden yellowcolor and luster, has a rich and soft vinegar taste and also has a fresh scent of the papayas; furthermore, the prepared papaya fermented vinegar has the effects of delaying ageing, preventing calculus and constipation, helping to digest and lowering blood pressure and blood lipid.

Description

technical field [0001] The invention belongs to the technical field of fruit vinegar processing, in particular to a processing technology of papaya vinegar, in particular to a preparation process of fermented papaya vinegar. Background technique [0002] At present, with the improvement of people's consumption level, consumers' demand for edible vinegar is showing a trend of diversification. To a certain extent, traditional grain fermented vinegar and formulated vinegar have been difficult to meet consumers' demand for delicious food, nutrition and health. Small varieties of edible vinegar products that are safe, healthy, functional and convenient present a huge market space. Due to the rapid growth of the world's population, traditional food resources have gradually been unable to meet the needs, and the consumption demand for edible vinegar will continue to maintain a rigid growth trend in total. [0003] Brew vinegar with papaya juice, so that vinegar has multiple functi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 闫绥东
Owner 闫绥东
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