CN107319237A - A kind of preparation method of pawpaw fruit juice vinegar - Google Patents
A kind of preparation method of pawpaw fruit juice vinegar Download PDFInfo
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- CN107319237A CN107319237A CN201710742394.1A CN201710742394A CN107319237A CN 107319237 A CN107319237 A CN 107319237A CN 201710742394 A CN201710742394 A CN 201710742394A CN 107319237 A CN107319237 A CN 107319237A
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- pawpaw
- juice
- vinegar
- fruit
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
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Abstract
The invention discloses a kind of preparation method of pawpaw fruit juice vinegar, comprise the following steps：Step (1) is cleaned, and step (2) is squeezed the juice, step (3) filtering, step (4) fermentation, step (5) papaya ester processed, step (6) deacidification, step (7) allotment.The present invention efficiently solves traditional pawpaw fermentation original vinegar food additives stabilizer that adds water and blends vinegar beverage product, exist can not the fine nutritional ingredient that must retain pawpaw and pawpaw fruit delicate fragrance, it is impossible to meet the problem of the market demand for the papaya vinegar drink being prepared into.
Description
Technical field
The present invention relates to a kind of preparation method of pawpaw fruit juice vinegar.
Background technology
Pawpaw is from ancient times just famous with " hundred benefit fruit ", and its is warm-natured sour, suppressing the hyperactive liver and easing the stomach, with strengthening the spleen and stomach, aid digestion, logical
Just the administration that, disappears such as quenches one's thirst at the multiple efficacies, and modern medicine experiment proves that pawpaw also has anti-inflammation, stimulates the circulation of the blood and cause the muscles and joints to relax, soften blood vessel, resist
Declined beauty treatment, the function of wind dispelling alleviating pain and detumescence, and human carcinogen's material nitrosamine can be prevented to synthesize.Pawpaw can be used not only for processing Normal juice
Beverage, such as papaya wine, papaya ester, concentration papaya oral liquid, can also extract pharmacology effective ingredient, such as olive from pawpaw
Acid, papain etc., therefore pawpaw is a kind of medicine, the first-class fruit for eating dual-purpose.
The content of the invention
The purpose of the present invention is a kind of pawpaw fruit juice vinegar preparation method, solves traditional pawpaw fermentation original vinegar and adds water food
Additive stabilizer blends vinegar beverage product, exist can not the fine nutritional ingredient that must retain pawpaw and pawpaw fruit delicate fragrance,
It is impossible to meet the problem of the market demand for the papaya vinegar drink being prepared into.
The technical solution adopted for the present invention to solve the technical problems is：A kind of preparation method of pawpaw fruit juice vinegar, including
Following steps：
Step (1) cleaning, the fresh wrinkled papaya for selecting disease-free public hazards, nothing to rot, are cleaned up and peeling with water；
Step (2) is squeezed the juice, the pawpaw after peeling is crushed into remove seed, then pawpaw Normal juice is squeezed into it by squeezer；
Step (3) filtering, the obtained pawpaw Normal juice of being squeezed the juice through step (2) are filtered with filter plant, obtain dense after filtering
Contracting Chinese flowering quince juice and pawpaw juice；
Step (4) fermentation, addition pectase 3-5%, 6-8% in the concentration Chinese flowering quince juice being filtrated to get through step (3)
Delivered to after white sugar, 150-250% water, 1 ‰ fruit wine yeast fermentation tank carry out alcoholic fermentation, normal temperature fermentation one week or so,
Obtain pawpaw former wine；
Step (5) papaya ester processed：Papaya wine described in step (4) is delivered into DF, and automatically vinegar machine processed carries out acetic fermentation,
Obtain pawpaw original vinegar；
Step (6) deacidification, the pawpaw juice progress electrodialysis depickling processing to being filtrated to get through step (3), obtain deacidification
Pawpaw juice；
Step (7) allotment, the pawpaw original vinegar obtained in the deacidification pawpaw juice addition described in step (5) through step (5), and
Addition vitamin C, white sugar, honey are allocated, after average, filtering, ultra-high pressure sterilization processing, through nitrogen charging sterile filling,
The pawpaw fruit vinegar beverage product included is obtained,.
The preparation method of this pawpaw fruit juice vinegar, the equipment in preparation process includes：It is clear that pawpaw picks up fruit conveyer, pawpaw
Wash the spiral juice extractor of efficient peeling machine, pawpaw, Full-automatic tube-type UHT sterilization machines, multifunctional media filter, plate-type heat-exchange
Device, ultraprecise filter, vacuum degassing machine, Ozone Water rush bottle wash bottle all-in-one, liquid level filling machine, the steam-type Pasteur such as full-automatic
Sterilization machine.
Beneficial effects of the present invention：The pawpaw fruit juice vinegar product of present invention process production compares the papaya vinegar drink of in the market
Product Process feature is to reduce clear Chinese flowering quince juice using electroosmose process, then carries out hook tune with clear Chinese flowering quince juice after deacidification and pawpaw original vinegar
Pawpaw fruit vinegar beverage product, rather than vinegar is blent using traditional pawpaw fermentation original vinegar food additives stabilizer that adds water
Beverage products, thus farthest remain the nutritional ingredient of pawpaw and the delicate fragrance of pawpaw fruit, are real, out-and-out green
Color healthy beverage.
Present invention process production use super-pressure nitrogen charging anoxybiotic cold filling technology, thus production pawpaw fruit vinegar beverage compared with
The papaya vinegar drink product of conventionally produced allotment is increased considerably compared to hepatocuprein (SOD) content.Through country
Data verification, the pawpaw fruit vinegar beverage product of present invention process production detect in authoritative department of portion, and SOD unit of activity is 7.76 work
Unit of force/milliliter, specifically refers to national authority department examining report.
Below with reference to drawings and examples, the present invention is described in detail.
Brief description of the drawings
Fig. 1 is process chart of the invention.
Embodiment
A kind of embodiment, the preparation method of pawpaw fruit juice vinegar as shown in Figure 1, comprises the following steps：
Step (1) cleaning, the fresh wrinkled papaya for selecting disease-free public hazards, nothing to rot, are cleaned up and peeling with water；
Step (2) is squeezed the juice, the pawpaw after peeling is crushed into remove seed, then pawpaw Normal juice is squeezed into it by squeezer；
Step (3) filtering, the obtained pawpaw Normal juice of being squeezed the juice through step (2) are filtered with filter plant, obtain dense after filtering
Contracting Chinese flowering quince juice and pawpaw juice；
Step (4) fermentation, addition pectase 3-5%, 6-8% in the concentration Chinese flowering quince juice being filtrated to get through step (3)
Delivered to after white sugar, 150-250% water, 1 ‰ fruit wine yeast fermentation tank carry out alcoholic fermentation, normal temperature fermentation one week or so,
Obtain pawpaw former wine；
Step (5) papaya ester processed：Papaya wine described in step (4) is delivered into DF, and automatically vinegar machine processed carries out acetic fermentation,
Obtain pawpaw original vinegar；
Step (6) deacidification, the pawpaw juice progress electrodialysis depickling processing to being filtrated to get through step (3), obtain deacidification
Pawpaw juice；
Step (7) allotment, the pawpaw original vinegar obtained in the deacidification pawpaw juice addition described in step (5) through step (5), and
Addition vitamin C, white sugar, honey are allocated, after average, filtering, ultra-high pressure sterilization processing, through nitrogen charging sterile filling,
Obtain the pawpaw fruit vinegar beverage product included.
The preparation method of this pawpaw fruit juice vinegar, the equipment in preparation process includes：It is clear that pawpaw picks up fruit conveyer, pawpaw
Wash the spiral juice extractor of efficient peeling machine, pawpaw, Full-automatic tube-type UHT sterilization machines, multifunctional media filter, plate-type heat-exchange
Device, ultraprecise filter, vacuum degassing machine, Ozone Water rush bottle wash bottle all-in-one, liquid level filling machine, the steam-type Pasteur such as full-automatic
Sterilization machine.
The present invention is exemplarily described above in association with accompanying drawing.Obviously, the present invention is implemented not by above-mentioned side
The limitation of formula.As long as employ the improvement of the various unsubstantialities of inventive concept and technical scheme of the present invention progress；Or not
It is improved, the above-mentioned design of the present invention and technical scheme are directly applied into other occasions, in protection scope of the present invention
Within.
Claims (2)
1. a kind of preparation method of pawpaw fruit juice vinegar, it is characterised in that：Comprise the following steps：
Step (1) cleaning, the fresh wrinkled papaya for selecting disease-free public hazards, nothing to rot, are cleaned up and peeling with water；
Step (2) is squeezed the juice, the pawpaw after peeling is crushed into remove seed, then pawpaw Normal juice is squeezed into it by squeezer；
Step (3) filtering, the obtained pawpaw Normal juice of being squeezed the juice through step (2) are filtered with filter plant, and concentration wood is obtained after filtering
Melon juice and pawpaw juice；
Step (4) is fermented, in the white sand for concentrating addition pectase 3-5%, 6-8% in Chinese flowering quince juice being filtrated to get through step (3)
Fermentation tank is delivered to after sugar, 150-250% water, 1 ‰ fruit wine yeast and carries out alcoholic fermentation, normal temperature fermentation one week or so obtains wooden
Melon former wine；
Step (5) papaya ester processed：Papaya wine described in step (4) is delivered into DF, and automatically vinegar machine processed carries out acetic fermentation, obtains
Pawpaw original vinegar；
Step (6) deacidification, the pawpaw juice progress electrodialysis depickling processing to being filtrated to get through step (3), obtain deacidification pawpaw
Juice；
Step (7) allotment, the pawpaw original vinegar obtained in the deacidification pawpaw juice addition described in step (5) through step (5), and add
Vitamin C, white sugar, honey are allocated, and after average, filtering, ultra-high pressure sterilization processing, through nitrogen charging sterile filling, are obtained
Including good pawpaw fruit vinegar beverage product.
2. the preparation method of the pawpaw fruit juice vinegar according to claims 1, it is characterised in that：In preparation process
Equipment includes：Pawpaw picks up fruit conveyer, pawpaw and cleans efficient peeling machine, the spiral juice extractor of pawpaw, Full-automatic tube-type UHT sterilizations
Machine, multifunctional media filter, plate type heat exchanger, ultraprecise filter, vacuum degassing machine, Ozone Water rush bottle wash bottle all-in-one,
It is full-automatic to wait liquid level filling machine, steam-type pasteurization machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710742394.1A CN107319237A (en) | 2017-08-25 | 2017-08-25 | A kind of preparation method of pawpaw fruit juice vinegar |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710742394.1A CN107319237A (en) | 2017-08-25 | 2017-08-25 | A kind of preparation method of pawpaw fruit juice vinegar |
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| CN107319237A true CN107319237A (en) | 2017-11-07 |
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| CN201710742394.1A Pending CN107319237A (en) | 2017-08-25 | 2017-08-25 | A kind of preparation method of pawpaw fruit juice vinegar |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112602864A (en) * | 2020-12-17 | 2021-04-06 | 重庆邮电大学 | Podocarpus macrophyllus beverage and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004135612A (en) * | 2002-10-18 | 2004-05-13 | Nanto Shuhan Kk | Method for enhancing antioxidation force of unrefined vinegar |
| CN101310628A (en) * | 2007-05-24 | 2008-11-26 | 西北农林科技大学 | Papaya vinegar beverage and preparation method thereof |
| CN101649286A (en) * | 2009-08-31 | 2010-02-17 | 天津科技大学 | Method for preparing hawthorn fruit vinegar |
| CN101926488A (en) * | 2010-04-06 | 2010-12-29 | 贵州大学 | Preparation method of wild pawpaw fruit vinegar beverage |
| CN105713812A (en) * | 2016-04-14 | 2016-06-29 | 镇江市恒康调味品厂 | Blackberry and mulberry mixed fruit vinegar |
| CN105713813A (en) * | 2016-04-14 | 2016-06-29 | 镇江市恒康调味品厂 | Blackberry fruit vinegar |
| CN105725080A (en) * | 2016-02-29 | 2016-07-06 | 济南舜景医药科技有限公司 | Nutritious brewing porridge and preparation method thereof |
| CN105907596A (en) * | 2016-04-14 | 2016-08-31 | 镇江市恒康调味品厂 | Blueberry fruit vinegar |
-
2017
- 2017-08-25 CN CN201710742394.1A patent/CN107319237A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004135612A (en) * | 2002-10-18 | 2004-05-13 | Nanto Shuhan Kk | Method for enhancing antioxidation force of unrefined vinegar |
| CN101310628A (en) * | 2007-05-24 | 2008-11-26 | 西北农林科技大学 | Papaya vinegar beverage and preparation method thereof |
| CN101649286A (en) * | 2009-08-31 | 2010-02-17 | 天津科技大学 | Method for preparing hawthorn fruit vinegar |
| CN101926488A (en) * | 2010-04-06 | 2010-12-29 | 贵州大学 | Preparation method of wild pawpaw fruit vinegar beverage |
| CN105725080A (en) * | 2016-02-29 | 2016-07-06 | 济南舜景医药科技有限公司 | Nutritious brewing porridge and preparation method thereof |
| CN105713812A (en) * | 2016-04-14 | 2016-06-29 | 镇江市恒康调味品厂 | Blackberry and mulberry mixed fruit vinegar |
| CN105713813A (en) * | 2016-04-14 | 2016-06-29 | 镇江市恒康调味品厂 | Blackberry fruit vinegar |
| CN105907596A (en) * | 2016-04-14 | 2016-08-31 | 镇江市恒康调味品厂 | Blueberry fruit vinegar |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112602864A (en) * | 2020-12-17 | 2021-04-06 | 重庆邮电大学 | Podocarpus macrophyllus beverage and preparation method thereof |
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Application publication date: 20171107 |
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