CN107853699A - A kind of production method of dragon fruit ferment - Google Patents
A kind of production method of dragon fruit ferment Download PDFInfo
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- CN107853699A CN107853699A CN201711322832.5A CN201711322832A CN107853699A CN 107853699 A CN107853699 A CN 107853699A CN 201711322832 A CN201711322832 A CN 201711322832A CN 107853699 A CN107853699 A CN 107853699A
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- 244000157072 Hylocereus undatus Species 0.000 title claims abstract description 75
- 235000018481 Hylocereus undatus Nutrition 0.000 title claims abstract description 75
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 34
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 27
- 240000002547 Rosa roxburghii Species 0.000 claims abstract description 18
- 235000000640 Rosa roxburghii Nutrition 0.000 claims abstract description 18
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 15
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims description 75
- 230000004151 fermentation Effects 0.000 claims description 72
- 239000007788 liquid Substances 0.000 claims description 20
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 18
- 238000001914 filtration Methods 0.000 claims description 16
- 238000004140 cleaning Methods 0.000 claims description 15
- 238000011049 filling Methods 0.000 claims description 15
- 239000012530 fluid Substances 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 235000011449 Rosa Nutrition 0.000 claims description 10
- 239000002893 slag Substances 0.000 claims description 10
- 230000003068 static effect Effects 0.000 claims description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 9
- 229930003268 Vitamin C Natural products 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 235000019154 vitamin C Nutrition 0.000 claims description 9
- 239000011718 vitamin C Substances 0.000 claims description 9
- 235000001808 Ceanothus spinosus Nutrition 0.000 claims description 5
- 241001264786 Ceanothus spinosus Species 0.000 claims description 5
- 241001443715 Fusarium oxysporum f. sp. conglutinans Species 0.000 claims description 5
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 230000008676 import Effects 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 230000008719 thickening Effects 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 244000170916 Paeonia officinalis Species 0.000 claims 1
- 229930003231 vitamin Natural products 0.000 claims 1
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- 239000011782 vitamin Substances 0.000 claims 1
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- 150000003722 vitamin derivatives Chemical class 0.000 claims 1
- 239000002932 luster Substances 0.000 abstract description 11
- 238000000034 method Methods 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 239000003963 antioxidant agent Substances 0.000 abstract description 3
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 235000006708 antioxidants Nutrition 0.000 abstract description 3
- 238000004040 coloring Methods 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 238000002845 discoloration Methods 0.000 abstract description 3
- 229930003935 flavonoid Natural products 0.000 abstract description 3
- 150000002215 flavonoids Chemical class 0.000 abstract description 3
- 235000017173 flavonoids Nutrition 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 238000011156 evaluation Methods 0.000 description 5
- 241000736199 Paeonia Species 0.000 description 4
- 239000004576 sand Substances 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 208000010501 heavy metal poisoning Diseases 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
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- 230000002087 whitening effect Effects 0.000 description 1
Classifications
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of production method of dragon fruit ferment；The dragon fruit ferment is made of with following raw materials, dragon fruit, lemon, Rosa roxburghii and white granulated sugar.The dragon fruit ferment that present invention process is produced, color and luster is scarlet, taste good, sour-sweet moderate, has the distinctive fragranced of Rosa roxburghii.Amino acid content height, rich in natural complex C and Flavonoid substances, there is stronger anti-oxidant, raising body immunity, promote the function such as digestion, improvement sleep.Natural red colouring matter in dragon fruit is easily oxidized discoloration, and the dragon fruit ferment color and luster of this technique productions is scarlet, by the color and luster regression time lengthening more than 1 year in dragon fruit ferment.
Description
Technical field
The present invention relates to a kind of production method of dragon fruit ferment, particularly a kind of production of dragon fruit ferment in good taste
Method.
Background technology
Dragon fruit is the king in fruit, and original producton location is in Central America.The ferment prepared with dragon fruit, there is very high nutritive value.
Appropriateness is drunk and can help weight reducing, long-term consumption, there is Constipation, hypoglycemic, reducing blood lipid, fat-reducing, whitening spot-removing and other effects, except this it
Also there is the effect such as heavy metal poisoning, Green Tea Extract that releases outside, and it is long-term use of without any side effects.
At present, dragon fruit ferment is usually after dragon fruit is cleaned, fermentation, to produce, and the mouthfeel so obtained is not good enough,
Easy oxidation stain, the holding time is short, generally 3-6 months.
The content of the invention
The purpose of the present invention, it is to provide the production method of dragon fruit ferment.The dragon fruit ferment that present invention process is produced,
Color and luster is scarlet, taste good, sour-sweet moderate, has the distinctive fragranced of Rosa roxburghii.Amino acid content is high, rich in natural complex C
And Flavonoid substances, there is stronger anti-oxidant, raising body immunity, promote the function such as digestion, improvement sleep.In dragon fruit
Natural red colouring matter easily be oxidized discoloration, the dragon fruit ferment color and luster of this technique productions is scarlet, by the color and luster in dragon fruit ferment
Regression time lengthening more than 1 year.
What the present invention was realized in.A kind of production method of dragon fruit ferment, described dragon fruit ferment is with following
The raw material of weight proportion is made, dragon fruit 50-75 parts, lemon 4-8 parts, Rosa roxburghii 8-30 parts and white granulated sugar 10-16 parts.
In the production method of foregoing dragon fruit ferment, the dragon fruit ferment is with the raw material system of following weight proportions
Into dragon fruit 60-65 parts, lemon 5-7 parts, Rosa roxburghii 15-25 parts and white granulated sugar 12-14 parts.
In the production method of foregoing dragon fruit ferment, the dragon fruit ferment is with the raw material system of following weight proportions
Into 13 parts of 63 parts of dragon fruit, 6 parts of lemon, 20 parts of Rosa roxburghii and white granulated sugar.
In the production method of foregoing dragon fruit ferment, comprise the following steps；
A. full maturity is chosen, pulp is in peony or claret-colored red heart dragon fruit, after cleaning, drains, obtains A product；
B.A product are removed the peel, and are cut into the block that the length of side is 0.5-1cm, are obtained B product；
C. yellow lemon is chosen, after cleaning, drains, obtains C product；Rosa roxburghii separately is taken, after cleaning, breaks into Rosa roxburghi Juice；
D.C product are removed the peel, and are cut into the block that the length of side is 0.5-1cm, are obtained D product；
E. the order of white granulated sugar, B product and D product is pressed from top to bottom, white granulated sugar, B product and D product is stacked by layer, lower tank amount is not
More than fermenter volume 80%, Rosa roxburghi Juice is then added into fermentation tank, obtains E product；
Saccharomyces cerevisiae is inoculated with f.E product, inoculum concentration is the 0.1%-0.2% of E product weight, obtains F product；
G.F product sealed fermentings, 25 DEG C -30 DEG C of fermentation temperature, fermentation time 5-10 days, midway stirring 1-2 times, or from bottom
Take juice to carry out drenching Slag treatment 2 times to upper strata slag, obtain G product；
H. G product are crossed into 60-80 mesh filter screens, zymotic fluid and pomace separation, collects zymotic fluid, obtain H product；
I.H product, which are transferred in another clean fermentation tank, to carry out second and ferments, when fermenting for second, ferment filling liquid 90% with
On, strictly anaerobic standing for fermentation, 25 DEG C -30 DEG C of fermentation temperature, fermentation time 5-10 days, treat that zymotic fluid face is static, bubble-free production
When raw, fermentation ends, I product are obtained；
J. after the high fermentation liquid in i product being used into 300 mesh filter-cloth filterings, liquid is collected, obtains J product；
K.J product import clean fermentation tank, and ferment filling liquid more than 90%, 20 DEG C -25 DEG C of fermentation temperature, strict static anaerobism
Fermentation, carries out profound fermentation, fermentation time 1 month to 12 months, obtains K product；
L.K product are imported in concentration tank, and concentration condition is：45 DEG C of thickening temperature, vacuum 0.09MPa, is concentrated to stoste
60-70%, obtain L product；
M.L product are allocated, filtering, filling, sterilizing, are produced.
In the production method of foregoing dragon fruit ferment, in step m, described allotment is；By adding white sand in every gram of L product
Sugared 0.12g-0.30g and vitamin C 0.01-0.25g adds white granulated sugar and vitamin C into L product.
In the production method of foregoing dragon fruit ferment, in step m, described filtering is；Entered with the filter screen of 300-400 mesh
Row filtering.
In the production method of foregoing dragon fruit ferment, in step m, described sterilizing is；Using water-bath or microwave disinfection.
In the production method of foregoing dragon fruit ferment, described water dip sterilization is；85 DEG C -93 DEG C are handled 30 minutes.
In the production method of foregoing dragon fruit ferment, described microwave disinfection is；60 DEG C -65 DEG C are sterilized 10 minutes.
Experimental example sensory evaluation
Evaluation object：Dragon fruit ferment (being extracted by embodiment 1) of the present invention.
Evaluation method:7 company personnel are asked at random, dragon fruit ferment is observed and tasted, each index is carried out
Scoring, is evaluated with ten point system, finally calculates the comprehensive grading that ensemble average point is dragon fruit ferment.
Evaluation index：Color and luster, turbidity (impurity), bad smell, fragrance, tart flavour, sweet taste, bitter taste and overall mouthfeel.
Dragon fruit ferment Analyses Methods for Sensory Evaluation Results
Note：Fraction is higher to represent that color and luster, fragrance and overall mouthfeel are better；Sour-sweet more taste is moderate, and bitter taste is lighter, and turbidity is got over
It is low.
Compared with the prior art, the dragon fruit ferment that extraction process of the present invention is produced, color and luster is scarlet, taste good, acid
In comfortable, there is the distinctive fragranced of Rosa roxburghii.Amino acid content is high, rich in natural complex C and Flavonoid substances, has stronger
It is anti-oxidant, improve body immunity, promote digestion, improve sleep etc. function.Natural red colouring matter in dragon fruit is easily oxidized
Discoloration, the dragon fruit ferment color and luster of this technique productions is scarlet, by the color and luster regression time lengthening more than 1 year in dragon fruit ferment.
Embodiment
Embodiment 1.
A kind of production method of dragon fruit ferment, described dragon fruit ferment be made of with following raw materials, dragon fruit 630g,
Lemon 60, Rosa roxburghii 200g and white granulated sugar 130g.
The production method of described dragon fruit ferment, comprises the following steps；
A. full maturity is chosen, pulp is in peony or claret-colored red heart dragon fruit, after cleaning, drains, obtains A product；
B.A product are removed the peel, and are cut into the block that the length of side is 0.5-1cm, are obtained B product；
C. yellow lemon is chosen, after cleaning, drains, obtains C product；Rosa roxburghii separately is taken, after cleaning, breaks into Rosa roxburghi Juice；
D.C product are removed the peel, and are cut into the block that the length of side is 0.5-1cm, are obtained D product；
E. the order of white granulated sugar, B product and D product is pressed from top to bottom, white granulated sugar, B product and D product is stacked by layer, lower tank amount is not
More than fermenter volume 80%, Rosa roxburghi Juice is then added into fermentation tank, obtains E product；
Saccharomyces cerevisiae is inoculated with f.E product, inoculum concentration is the 0.15% of E product weight, obtains F product；
G.F product sealed fermentings, 25 DEG C -30 DEG C of fermentation temperature, fermentation time 8 days, midway stirring 2 times, or take juice from bottom
Upper strata slag is carried out to drench Slag treatment 2 times, obtains G product；
H. G product are crossed into 70 mesh filter screens, zymotic fluid and pomace separation, collects zymotic fluid, obtain H product；
I.H product, which are transferred in another clean fermentation tank, carries out second of fermentation, and when fermenting for the second time, the filling liquid that ferments is fermentation
The 90% of tank volume, strictly anaerobic standing for fermentation, 25 DEG C -30 DEG C of fermentation temperature, fermentation time 8 days, treats that zymotic fluid face is static, nothing
When bubble produces, fermentation ends, I product are obtained；
J. after the high fermentation liquid in i product being used into 300 mesh filter-cloth filterings, liquid is collected, obtains J product；
K.J product import clean fermentation tank, ferment the 90% of filling liquid fermenter volume, 20 DEG C -25 DEG C of fermentation temperature, strictly
Static anaerobic fermentation, profound fermentation is carried out, fermentation time 6 months, obtains K product；
L.K product are imported in concentration tank, and concentration condition is：45 DEG C of thickening temperature, vacuum 0.09MPa, is concentrated to stoste
65%, obtain L product；
M.L product are allocated, filtering, filling, sterilizing, are produced；Described allotment be by every gram of L product add white granulated sugar 0.2g and
Vitamin C 0.2g adds white granulated sugar and vitamin C into L product；Described filtering is filtered with the filter screen of 300-400 mesh；
Described sterilizing is to use water-bath；Described water dip sterilization is 85 DEG C -93 DEG C and handled 30 minutes.
Embodiment 2.
A kind of production method of dragon fruit ferment, described dragon fruit ferment be made of with following raw materials, dragon fruit 650g,
Lemon 70g, Rosa roxburghii 250g and white granulated sugar 140g.
The production method of described dragon fruit ferment, comprises the following steps；
A. full maturity is chosen, pulp is in peony or claret-colored red heart dragon fruit, after cleaning, drains, obtains A product；
B.A product are removed the peel, and are cut into the block that the length of side is 0.5-1cm, are obtained B product；
C. yellow lemon is chosen, after cleaning, drains, obtains C product；Rosa roxburghii separately is taken, after cleaning, breaks into Rosa roxburghi Juice；
D.C product are removed the peel, and are cut into the block that the length of side is 0.5-1cm, are obtained D product；
E. the order of white granulated sugar, B product and D product is pressed from top to bottom, white granulated sugar, B product and D product is stacked by layer, lower tank amount is not
More than fermenter volume 80%, Rosa roxburghi Juice is then added into fermentation tank, obtains E product；
Saccharomyces cerevisiae is inoculated with f.E product, inoculum concentration is the 0.2% of E product weight, obtains F product；
G.F product sealed fermentings, 25 DEG C -30 DEG C of fermentation temperature, fermentation time 10 days, midway stirring 1-2 times, or taken from bottom
Juice carries out drenching Slag treatment 2 times to upper strata slag, obtains G product；
H. G product are crossed into 80 mesh filter screens, zymotic fluid and pomace separation, collects zymotic fluid, obtain H product；
I.H product, which are transferred in another clean fermentation tank, carries out second of fermentation, and when fermenting for the second time, the filling liquid that ferments is fermentation
The 95% of tank volume, strictly anaerobic standing for fermentation, 25 DEG C -30 DEG C of fermentation temperature, fermentation time 10 days, treats that zymotic fluid face is static,
When bubble-free produces, fermentation ends, I product are obtained；
J. after the high fermentation liquid in i product being used into 300 mesh filter-cloth filterings, liquid is collected, obtains J product；
K.J product import clean fermentation tank, and the filling liquid that ferments is the 95% of fermenter volume, 20 DEG C -25 DEG C of fermentation temperature, sternly
The static anaerobic fermentation of lattice, profound fermentation is carried out, fermentation time 1 month, obtains K product；
L.K product are imported in concentration tank, and concentration condition is：45 DEG C of thickening temperature, vacuum 0.09MPa, is concentrated to stoste
70%, obtain L product；
M.L product are allocated, filtering, filling, sterilizing, are produced.
Described allotment is to add white sand into L product by addition white granulated sugar 0.30g and vitamin C 0.25g in every gram of L product
Sugar and vitamin C；Described filtering is；Filtered with the filter screen of 400 mesh；Described sterilizing is；Using microwave disinfection；It is described
Microwave disinfection be 60 DEG C -65 DEG C sterilize 10 minutes.
Embodiment 3.
A kind of production method of dragon fruit ferment, described dragon fruit ferment be made of with following raw materials, dragon fruit 600g,
Lemon 50g, Rosa roxburghii 150g and white granulated sugar 120g.
The production method of described dragon fruit ferment, comprises the following steps；
A. full maturity is chosen, pulp is in peony or claret-colored red heart dragon fruit, after cleaning, drains, obtains A product；
B.A product are removed the peel, and are cut into the block that the length of side is 0.5-1cm, are obtained B product；
C. yellow lemon is chosen, after cleaning, drains, obtains C product；Rosa roxburghii separately is taken, after cleaning, breaks into Rosa roxburghi Juice；
D.C product are removed the peel, and are cut into the block that the length of side is 0.5-1cm, are obtained D product；
E. the order of white granulated sugar, B product and D product is pressed from top to bottom, white granulated sugar, B product and D product is stacked by layer, lower tank amount is not
More than fermenter volume 80%, Rosa roxburghi Juice is then added into fermentation tank, obtains E product；
Saccharomyces cerevisiae is inoculated with f.E product, inoculum concentration is the 0.1%% of E product weight, obtains F product；
G.F product sealed fermentings, 25 DEG C -30 DEG C of fermentation temperature, fermentation time 5 days, midway stirring 1 time, or take juice from bottom
Upper strata slag is carried out to drench Slag treatment 2 times, obtains G product；
H. G product are crossed into 60 mesh filter screens, zymotic fluid and pomace separation, collects zymotic fluid, obtain H product；
I.H product, which are transferred in another clean fermentation tank, to carry out second and ferments, when fermenting for second, ferment filling liquid 90% with
On, strictly anaerobic standing for fermentation, 25 DEG C -30 DEG C of fermentation temperature, fermentation time 5 days, treat that zymotic fluid face is static, when bubble-free produces
, fermentation ends, obtain I product；
J. after the high fermentation liquid in i product being used into 300 mesh filter-cloth filterings, liquid is collected, obtains J product；
K.J product import clean fermentation tank, and ferment filling liquid more than 90%, 20 DEG C -25 DEG C of fermentation temperature, strict static anaerobism
Fermentation, carries out profound fermentation, fermentation time 12 months, obtains K product；
L.K product are imported in concentration tank, and concentration condition is：45 DEG C of thickening temperature, vacuum 0.09MPa, is concentrated to stoste
60%, obtain L product；
M.L product are allocated, filtering, filling, sterilizing, are produced.
Described allotment is to add white sand into L product by addition white granulated sugar 0.12g and vitamin C 0.01g in every gram of L product
Sugar and vitamin C；Described filtering is filtered with the filter screen of 300-400 mesh；Described sterilizing is；Using 85 DEG C of water-bath-
93 DEG C are handled 30 minutes.
Claims (9)
- A kind of 1. production method of dragon fruit ferment, it is characterised in that：Described dragon fruit ferment is with following weight proportions Raw material is made, dragon fruit 50-75 parts, lemon 4-8 parts, Rosa roxburghii 8-30 parts and white granulated sugar 10-16 parts.
- 2. the production method of dragon fruit ferment as claimed in claim 1, it is characterised in that：The dragon fruit ferment is with following The raw material of weight proportion is made, dragon fruit 60-65 parts, lemon 5-7 parts, Rosa roxburghii 15-25 parts and white granulated sugar 12-14 parts.
- 3. the production method of dragon fruit ferment as claimed in claim 2, it is characterised in that；The dragon fruit ferment is with following The raw material of weight proportion is made, 13 parts of 63 parts of dragon fruit, 6 parts of lemon, 20 parts of Rosa roxburghii and white granulated sugar.
- 4. the production method of the dragon fruit ferment as any one of claim 1-3, it is characterised in that；Including following step Suddenly；A. full maturity is chosen, pulp is in peony or claret-colored red heart dragon fruit, after cleaning, drains, obtains A product；B.A product are removed the peel, and are cut into the block that the length of side is 0.5-1cm, are obtained B product；C. yellow lemon is chosen, after cleaning, drains, obtains C product；Rosa roxburghii separately is taken, after cleaning, breaks into Rosa roxburghi Juice；D.C product are removed the peel, and are cut into the block that the length of side is 0.5-1cm, are obtained D product；E. the order of white granulated sugar, B product and D product is pressed from top to bottom, white granulated sugar, B product and D product is stacked by layer, lower tank amount is no more than Fermenter volume 80%, then adds fermentation tank by Rosa roxburghi Juice, obtains E product；Saccharomyces cerevisiae is inoculated with f.E product, inoculum concentration is the 0.1%-0.2% of E product weight, obtains F product；G.F product sealed fermentings, 25 DEG C -30 DEG C of fermentation temperature, fermentation time 5-10 days, midway stirring 1-2 times, or take juice from bottom Upper strata slag is carried out to drench Slag treatment 2 times, obtains G product；H. G product are crossed into 60-80 mesh filter screens, zymotic fluid and pomace separation, collects zymotic fluid, obtain H product；I.H product, which are transferred in another clean fermentation tank, carries out second of fermentation, and when fermenting for the second time, ferment filling liquid more than 90%, Strictly anaerobic is left to ferment, and 25 DEG C -30 DEG C of fermentation temperature, fermentation time 5-10 days, treats that zymotic fluid face is static, when bubble-free produces , fermentation ends, obtain I product；J. after the high fermentation liquid in i product being used into 300 mesh filter-cloth filterings, liquid is collected, obtains J product；K.J product import clean fermentation tank, and ferment filling liquid more than 90%, 20 DEG C -25 DEG C of fermentation temperature, strict static anaerobic fermentation, Profound fermentation is carried out, fermentation time 1 month to 12 months, obtains K product；L.K product are imported in concentration tank, and concentration condition is：45 DEG C, vacuum 0.09MPa of thickening temperature, it is concentrated to the 60- of stoste 70%, obtain L product；M.L product are allocated, filtering, filling, sterilizing, are produced.
- 5. the production method of dragon fruit ferment as claimed in claim 4, it is characterised in that：In step m, described allotment is； White granulated sugar and vitamin are added into L product by white granulated sugar 0.12g-0.30g and vitamin C 0.01-0.25g is added in every gram of L product C。
- 6. the production method of dragon fruit ferment as claimed in claim 4, it is characterised in that：In step m, described filtering is； Filtered with the filter screen of 300-400 mesh.
- 7. the production method of dragon fruit ferment as claimed in claim 4, it is characterised in that：In step m, described sterilizing is； Using water-bath or microwave disinfection.
- 8. the production method of dragon fruit ferment as claimed in claim 7, it is characterised in that：Described water dip sterilization is；85℃- 93 DEG C are handled 30 minutes.
- 9. the production method of dragon fruit ferment as claimed in claim 7, it is characterised in that：Described microwave disinfection is；60℃- 65 DEG C are sterilized 10 minutes.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109662278A (en) * | 2018-12-28 | 2019-04-23 | 营口理工学院 | A kind of development improving immunity health care product |
| CN110432490A (en) * | 2019-09-25 | 2019-11-12 | 贵州钏泰农业科技发展有限公司贞丰分公司 | A kind of production method of dragon fruit ferment |
Citations (3)
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| CN105495622A (en) * | 2015-12-24 | 2016-04-20 | 广西良樱农业科技有限公司 | Pitaya enzyme making method |
| CN106174172A (en) * | 2016-07-01 | 2016-12-07 | 广西平果宝裕生态农业开发有限公司 | Sour-sweet Hylocereus undatus ferment and preparation method thereof |
| CN106973994A (en) * | 2017-04-14 | 2017-07-25 | 广西宁明百事康生物工程有限公司 | The preparation method of passion fruit enzyme yogurt rich in vitamin |
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| CN109662278A (en) * | 2018-12-28 | 2019-04-23 | 营口理工学院 | A kind of development improving immunity health care product |
| CN110432490A (en) * | 2019-09-25 | 2019-11-12 | 贵州钏泰农业科技发展有限公司贞丰分公司 | A kind of production method of dragon fruit ferment |
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Application publication date: 20180330 |