Red yeast rice passion fruit vinegar and gradient biological fermentation preparation method thereof

A technology of red yeast passion fruit and bio-fermentation, applied in the field of fruit processing, can solve the problems of low utilization rate of enzymatic hydrolysis raw materials, high pectin content, low saccharification and fermentation power of red yeast rice, etc.

Active Publication Date: 2019-04-12
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For this reason, it is necessary to provide a kind of red yeast rice passion fruit vinegar and its gradient bio-fermentation preparation method to solve the problem of directly using pectinase enzymatic hydrolysis due to the low pH value and high pectin content of passion fruit pulp when preparing passion fruit fruit vinegar. The utilization rate of raw materials is low, and the saccharification and fermentation power of red yeast rice are not high

Method used

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  • Red yeast rice passion fruit vinegar and gradient biological fermentation preparation method thereof
  • Red yeast rice passion fruit vinegar and gradient biological fermentation preparation method thereof
  • Red yeast rice passion fruit vinegar and gradient biological fermentation preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] Prepare passion fruit vinegar with starter 1 in table 2 as starter

[0066] Fresh eight mature golden fruit (yellow fruit) and nine ripe Tainong No. 1 (purple fruit) passion fruit are cut open, the pericarp is removed, and passion fruit pulp is separated to obtain the passion fruit pulp juice, and the two kinds of passion fruit pulp juice are Mix at 1:1, pour the passion fruit pulp juice obtained after mixing into a biological fermentation tank, use 0.3g / kg Angel dry yeast as a starter, and ferment at 20-30°C for 20-30d, Add 5% acetic acid bacteria Shanghai Niang 1.01, control the fermentation temperature at 28-32°C in the acetification machine with corn cob as the carrier, ferment until the alcohol is basically converted into acetic acid, stop the fermentation, and ferment the new passion fruit vinegar obtained after acetic acid fermentation Seal it in a pottery jar and age it in a clean and cool environment for 6 months to get passion fruit vinegar.

Embodiment 2

[0068] Prepare passion fruit vinegar with starter 2 in table 2 as starter

[0069] The difference from Example 1 is that after the passion fruit pulp juice obtained after mixing is injected into the biological fermenter, 5% unactivated red yeast rice starter is used as the starter, and other process conditions and operating steps are the same as those in the implementation Example 1 is the same.

Embodiment 3

[0071] Prepare passion fruit vinegar with starter 3 in table 2 as starter

[0072] The difference from Example 1 is that after the passion fruit pulp juice obtained after mixing is injected into the biological fermenter, 5% activated red yeast rice starter is used as the starter, and other process conditions and operating steps are the same as those in Example 1. same.

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Abstract

The invention provides red yeast rice passion fruit vinegar and a gradient biological fermentation preparation method thereof. Main steps comprise the working procedures of peeling passion fruits to prepare pulp juice, activating brewed red yeast rice, performing fermentation on original pulp with alcohol, performing enzymolysis for reinforcing fermentation with alcohol, performing acetic fermentation, performing aging and the like. A technology for gradient fermentation with alcohol adopts the working procedures of performing fermentation on original pulp with alcohol and performing enzymolysis with distillers' grains and pectinase for reinforcing fermentation with alcohol, so that the fermentation utilization rate of the passion fruit pulp juice is as high as 70% or above, the fermentedproduct has rich passion fruit flavor and red yeast rice fermentation flavor, the red yeast rice passion fruit vinegar has characteristics and nutrients of the passion fruits and the red yeast rice, is high in red value and refreshing in mouth feel, and has cheerful fruit flavor and vinegar flavor, wherein the red value (505nm) is greater than or equal to 1.0u/g, the tartaric acid is greater thanor equal to 1.0%, and the acetic acid is greater than or equal to 3.0%.

Description

technical field [0001] The invention belongs to the field of fruit processing, and more specifically relates to a red yeast rice passion fruit vinegar and a gradient bio-fermentation preparation method thereof. Background technique [0002] The fruit is rich in sugar resources and is the first-class raw material for making vinegar. Compared with grain vinegar, fruit vinegar is richer in nutrients, and has a mellow taste, strong flavor, fresh and refreshing, and unique efficacy. The effects of fruit vinegar include softening blood vessels, lowering blood pressure, beautifying the face, regulating the acid-base balance of body fluids, promoting the metabolism of sugar in the body, decomposing lactic acid and pyruvic acid in muscles to relieve fatigue, etc. Foreign vinegars are mainly fruit vinegars. For example, apple cider vinegar, malt vinegar, and grape vinegar are produced in Europe and the United States. Among them, the United States mainly produces red wine vinegar and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04C12R1/645C12R1/865
CPCC12J1/04
Inventor 何志刚李维新梁璋成林晓姿庄林歆
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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