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Compound passion fruit and cumquat wine preparation method

A technology of passion fruit and passion fruit juice, which is applied in the field of food processing, can solve the problems of lack of deep-processed products and no production of whole fruit fermentation, etc., and achieve the effect of rich nutrition and flavor substances, unique fragrance and taste, and better health effects

Inactive Publication Date: 2019-09-06
HEZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, in the processing of passion fruit products, after the separation of pulp and peel, the production of preserved fruit and juice is generally carried out separately, and there are also simple primary processing production such as mixed fruit with pulp and peel, but there is a shortage of deep-processed products, especially the whole fruit. Fermentation produces almost no

Method used

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  • Compound passion fruit and cumquat wine preparation method
  • Compound passion fruit and cumquat wine preparation method
  • Compound passion fruit and cumquat wine preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) prepare passion fruit, kumquat juice:

[0035] (a) Washing the whole passion fruit, beating and crushing the fruit and water according to the mass ratio of 1:3, enzymatic hydrolysis, boiling to inactivate the enzyme, cooling to obtain passion fruit juice;

[0036] (b) Washing the whole kumquat fruit, picking out the inner seeds, beating the fruit and water according to the mass ratio of 1:3, crushing, enzymolyzing, boiling to inactivate the enzyme, and cooling to obtain kumquat juice;

[0037] The enzymatic hydrolysis is as follows: adjust the pH value to 5.0 with sodium bicarbonate, add cellulase, pectinase, amylase, glucoamylase, protease, and the amount of cellulase is 30000U / kg (relative to the fruit raw material, the following same), the amount of pectinase added is 30000U / kg, the amount of amylase added is 5000U / kg, the amount of glucoamylase added is 5000U / kg, the amount of protease added is 15000U / kg, the enzymolysis temperature is 45℃, and the enzymolysis t...

Embodiment 2

[0042] (1) prepare passion fruit, kumquat juice:

[0043] (a) Wash the whole fruit of passion fruit, crush the fruit and water according to the mass ratio of 1:3, then enzymatically hydrolyze, boil to inactivate the enzyme, cool, add an adsorbent with an enzymatic hydrolyzate of 0.5% by weight for adsorption, and then filter, get passion fruit juice;

[0044] (b) Wash the whole kumquat fruit, pick out the inner seeds, beat the fruit and water according to the mass ratio of 1:3 and then enzymolyze it, boil it to kill the enzyme, cool it, and add 1.5% by weight of the enzymolyzed solution for adsorption agent adsorption, and then filtered to obtain kumquat juice.

[0045] Wherein the enzymolysis method is with embodiment 1.

[0046] (2) Alcoholic fermentation: After mixing the passion fruit juice and kumquat fruit juice obtained in step (1) in a ratio of 2:1, add 3% (mass volume ratio) of yeast seed liquid to inoculate and ferment, adjust the initial pH 4.0, and the temperatur...

Embodiment 3

[0050] (1) prepare passion fruit, kumquat fruit juice: step is with embodiment 1.

[0051] (2) Alcoholic fermentation: After mixing the passion fruit juice and kumquat fruit juice obtained in step (1) in a ratio of 2:1, add 0.2% (mass volume ratio) of Saccharomyces cerevisiae powder for inoculation and fermentation, adjust the initial pH4.5, temperature 28°C, fermented for 7 days, the fermentation alcohol content reached 11.3%.

[0052] (3) Filtration: after the compound passion fruit kumquat wine mash after step (2) fermentation finishes is filtered, the compound passion fruit kumquat wine of clarification is obtained;

[0053] (4) Product testing: the results of sensory testing are shown in Table 2.

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Abstract

The invention belongs to the technical field of food processing and discloses a compound passion fruit and cumquat wine preparation method. According to the method, passion fruit enzymolysis juice andcumquat enzymolysis juice are used as raw materials and subjected to alcoholic fermentation optimization according to different fruit ratios to obtain passion fruit and cumquat wine. The compound fruit wine has antioxidant activity. The method is simple in step, easy to implement and beneficial to improvement of production efficiency and product quality and reduction of operating cost and meets the green chemistry requirement.

Description

[0001] 【Technical field】 [0002] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of compound passion fruit kumquat wine. [0003] 【Background technique】 [0004] Passion fruit scientific name (Passiflora edulis Sims.), also known as passion fruit, egg fruit, belongs to a kind of tropical perennial herbaceous vine evergreen fruit tree of Passifloraceae (Passifloraceae) Passiflora genus (Passiflora), its fruit is typical Tropical and subtropical berries, native to Hawaii, have been widely planted in tropical to temperate regions. Our country is mainly distributed in Taiwan, Guangxi, Guangdong, Yunnan, Fujian and other provinces. Its fruit contains the fragrance of more than 100 kinds of fruits such as peach, apple, sour plum, pomegranate, pineapple, mango, banana, etc. and more than 130 kinds of aromatic substances, and is rich in amino acids, vitamins A, B1, B2, C, phosphorus, iron , Calcium, SOD and dietary fi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/024
CPCC12G3/024
Inventor 康超刘凤听段振华伍淑婕帅良罗杨合杨光辉陆胜勇
Owner HEZHOU UNIV
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