Method for preparing fruit raw vinegar and pectin simultaneously by using pectin-rich fruit as raw material

Abstract

The invention discloses a method for preparing fruit raw vinegar and pectin simultaneously by using a pectin-rich fruit as a raw material. The method comprises the following steps: (1) taking the pectin-rich fruit as the raw material, pulping after denucleation and destemming, and adjusting the sugar content of an obtained raw stock to be 120 to 180 g / L to obtain fruit pulp; (2) adding fruit wineyeast into the fruit pulp for alcoholic fermentation to obtain alcohol fermented mash; (3) adding bacillus aceticus into the alcohol fermented mash for acetic fermentation, filtering, and collecting filter liquor to obtain an acetic fermentation solution; (4) carrying out post-fermentation on the acetic fermentation solution at the temperature of 15 to 18 DEG C until ethyl alcohol therein is completely consumed, then preserving the temperature and standing still at 4 to 8 DEG C until a certain amount of gel is generated on the upper layer of feed liquid, filtering, and collecting the filter liquor and filter residue respectively, wherein the filter residue is pectin; and (5) carrying out clarification on the filter liquor, and then collecting supernatant liquid to obtain corresponding fruit raw vinegar. The pectin obtained by the method is high in purity, and methyl alcohol of the obtained raw vinegar is low in content and high in quality.

Description

technical field [0001] The invention relates to the deep processing technology of fruits, in particular to a method for simultaneously preparing fruit raw vinegar and pectin by using pectin-rich fruits as raw materials. Background technique [0002] The contradiction between the oversupply of the national fresh fruit market and the serious lag of the deep processing industry is very prominent, seriously affecting the income of fruit farmers and the enthusiasm of fruit planting, and there is an urgent need to improve the utilization value of fruit resources. As people pay more and more attention to health, the consumption of fruit vinegar drink made by fermenting fruit into raw vinegar and adding corresponding fruit juice and other food ingredients is in line with the trend of health. The market demand is huge and has broad development prospects. [0003] Pectin is a macromolecular polysaccharide with complex structure, which is widely used as gelling agent, thickener, stabil...

AI Technical Summary

Problems solved by technology

[0005] In the prior art, pectin is usually only extracted from pectin-rich fruit raw materials or raw vinegar is brewed, and there is no relevant report on the simultaneous preparation of fruit vinegar and pectin from pectin-rich fruits.