METHOD FOR PREPARING COMPOUND PINEAPPLE AND ROSELLE FRUIT VINEGAR

Title:

METHOD FOR PREPARING COMPOUND PINEAPPLE AND ROSELLE FRUIT VINEGAR

Document Type and Number:

WIPO Patent Application WO/2018/095119

Kind Code:

A1

Abstract:

Disclosed is a method for preparing compound pineapple and roselle fruit vinegar, sequentially comprising the preparation steps of: preparation of pineapple and roselle whole juice; enzymatic hydrolysis: performing enzymatic hydrolysis by adding pectinase and β-glucosidase; alcohol-based fermentation; acetic acid-based fermentation; and blending. According to the method, before the alcohol-based fermentation step and the acetic acid-based fermentation step, pectinase is added to break up the cell walls of the pineapple and the rosell so as to release fragrant components, and β-glucosidase is added to increase the content of the fragrant components.

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Inventors:

NIU BAOFEN (CN)

Application Number:

PCT/CN2017/102184

Publication Date:

May 31, 2018

Filing Date:

September 19, 2017

Export Citation:

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Assignee:

NIU BAOFEN (CN)

International Classes:

C12J1/02; C12R1/02; C12R1/865

Foreign References:

CN106434265A	2017-02-22
CN103393181A	2013-11-20
CN101130743A	2008-02-27
CN104560603A	2015-04-29
CN104830660A	2015-08-12

Other References:

LEI, MASHA: "Research of Fruits-vinegar and Produce", CHINESE CONDIMENT, vol. 05, 31 May 2001 (2001-05-31), pages 6 - 8
LI, PING ET AL.: "Immobilization of beta-glucosidase from Aspergillus Niger on Silk Fibroin Membrane and Its Use in Enhancement of Food Aroma", MYCOS YSTEMA, vol. 23, no. 01, 31 January 2004 (2004-01-31), pages 73 - 78

Attorney, Agent or Firm:

HUIZHOU CHUANGLIAN PATENT AGENT FIRM (GENERAL PARTNERSHIP) (CN)

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