Preparation method of fermented jackfruit vinegar

The technology of pineapple fruit and jackfruit is applied in the field of preparation of fermented jackfruit fruit vinegar, which can solve the problems that the nutritional value of jackfruit is not fully utilized, the flavor of jackfruit fruit vinegar is not outstanding, and the acetic acid fermentation is insufficient, etc., so as to improve the lipid metabolism of human body , retain nutrition and unique taste, rich in acidity and aroma components

Active Publication Date: 2019-10-22
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the current jackfruit deep-processing products are single, mostly concentrated in the processing of jackfruit fruit wine, preserved fruit and dried fruit, and the nutritional value of jackfruit is not fully utilized.
The existing patent CN201510572743.0 discloses a kind of jackfruit fruit vinegar and its preparation method, which can take into account the flavor of jackfruit and the health care function of vinegar, but there are still insufficient acetic acid fermentation, low acetic acid content and unprominent flavor of jackfruit fruit vinegar, etc. Inadequacies

Method used

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  • Preparation method of fermented jackfruit vinegar
  • Preparation method of fermented jackfruit vinegar
  • Preparation method of fermented jackfruit vinegar

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Effect test

Embodiment 1

[0093] The preparation of embodiment 1 fermented jackfruit fruit vinegar

[0094] A preparation method for fermented pineapple fruit vinegar, comprising the following steps:

[0095] S1. Select the jackfruit that is nine-ripe, free from diseases and insect pests and has a complete shape as a spare raw material, peel, remove the core, get the pulp, and after cleaning, obtain the jackfruit pulp, put into color-protecting agent (0.1g / L ascorbic acid, 8g / L lemon After soaking in acid) for 20 minutes, mix the soaked jackfruit pulp with distilled water according to the mass volume ratio of 1:1.5, and homogenate to obtain jackfruit pulp;

[0096] S2. Add 0.1g / L sodium metabisulfite to the jackfruit pulp obtained in step S1 to inhibit bacteria, and use 0.5g / L pectinase to enzymolyze it for 3h at 30°C, adjust the sugar content to 240g / L, and the pH to be 5.5, obtain jackfruit fermented liquid;

[0097] S3. Adding 7% saccharomyces secondary expansion seed solution to the jackfruit fer...

Embodiment 2

[0099] The preparation of embodiment 2 fermented jackfruit fruit vinegar

[0100] A preparation method for fermented pineapple fruit vinegar, comprising the following steps:

[0101] S1. select the jackfruit that is nine-ripe, free from diseases and insect pests and has a complete shape as a spare raw material, after peeling, removing the core, getting the pulp, and cleaning, the jackfruit pulp is obtained, and the color-protecting agent (0.05g / L ascorbic acid, 6g / L lemon After soaking in acid) for 10 minutes, the soaked jackfruit pulp and distilled water were mixed according to the mass volume ratio of 1:0.5, and homogenized to obtain jackfruit pulp;

[0102] S2. Add 0.05g / L sodium metabisulfite to the jackfruit pulp obtained in step S1 to inhibit bacteria, and use 0.25g / L pectinase to enzymolyze it for 1h at 28°C, adjust the sugar content to 220g / L, and the pH to be 4.5, obtain jackfruit fermented liquid;

[0103] S3. Add 5% saccharomyces to the jackfruit fermented liquid ...

Embodiment 3

[0105] The preparation of embodiment 3 fermented jackfruit fruit vinegar

[0106] A preparation method for fermented pineapple fruit vinegar, comprising the following steps:

[0107] S1. select the jackfruit that is nine-ripe, free from diseases and insect pests and has a complete shape as a spare raw material, after peeling, removing the core, getting the pulp, and cleaning, to obtain the jackfruit pulp, put into color-protecting agent (0.15g / L ascorbic acid, 10g / L lemon After soaking in acid) for 30 minutes, mix the soaked jackfruit pulp with distilled water according to the mass volume ratio of 1:2.5, and homogenate to obtain jackfruit pulp;

[0108] S2. Add 0.15g / L sodium metabisulfite to the jackfruit pulp obtained in step S1 to inhibit bacteria, and use 0.75g / L pectinase to enzymolyze it for 3h at 30°C, adjust the sugar content to 260g / L, and the pH to be 6.5, obtaining the jackfruit fermented liquid;

[0109] S3. Add 9% saccharomyces secondary expansion seed liquid to...

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Abstract

The invention discloses a preparation method of fermented jackfruit vinegar. The method comprises the following steps that S1, jackfruit pulp is put into a color retention agent and soaked, the jackfruit pulp obtained after soaking is mixed with distilled water, and homogenization is conducted to obtain jackfruit pulp slurry; S2, a bacteriostatic agent is added to the jackfruit pulp slurry obtained in the step S1 for bacteria inhibition, pectinase is added for enzymolysis, the sugar content and pH are adjusted, and jackfruit fermentation liquor is obtained; S3, a secondary yeast propagation seed solution is added to the jackfruit fermentation liquor obtained in the step S2 for alcoholic fermentation, and filtration is conducted to obtain jackfruit fermented wine; S4, the pH of the jackfruit fermented wine obtained in the step S3 is adjusted, a secondary acetic acid bacteria propagation seed solution is added for acetic fermentation, after shaking culture, jackfruit vinegar raw stock isobtained, and after filtration and sterilization, the fermented jackfruit vinegar can be obtained. The acid content of the fermented jackfruit vinegar is high, the aroma components of the fermented jackfruit vinegar are rich, the fermented jackfruit vinegar has various health-care functions, and the application and popularization prospect is wide.

Description

technical field [0001] The invention belongs to the technical field of fruit vinegar processing. More specifically, it relates to a preparation method of fermented pineapple fruit vinegar. Background technique [0002] Jackfruit is an evergreen tree belonging to Moraceae and Jackfruit. The fruit of jackfruit is soft and delicious, with a tangy aroma. It is a precious fruit in tropical areas. Studies have shown that pineapple pulp is rich in carbohydrates, proteins, amino acids, polyphenols, fatty acids, vitamins and minerals, and is an excellent source of some important nutrients; at the same time, jackfruit has a variety of biological activities, including antioxidant, anti-inflammatory, antibacterial , anti-caries, anti-tumor and hypoglycemic, etc.; in terms of health functions, jackfruit has the effects of nourishing the stomach and promoting body fluid, nourishing yin and quenching thirst, strengthening the stomach and eliminating food. Because pineapple is a respirat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12J1/04
CPCC12J1/04
Inventor 黄和何宇宁王玲
Owner GUANGDONG OCEAN UNIVERSITY
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