Title:
METHOD FOR PREPARING LONGAN FRUIT VINEGAR
Document Type and Number:
WIPO Patent Application WO/2018/095118
Kind Code:
A1
Abstract:
Disclosed is a method for preparing longan fruit vinegar, sequentially comprising the preparation steps of: preparation of longan whole juice; 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 damage cell walls of the longan so as to release fragrant components, and β-glucosidase is added to increase the contents of the fragrant components.
Inventors:
NIU BAOFEN (CN)
Application Number:
PCT/CN2017/102183
Publication Date:
May 31, 2018
Filing Date:
September 19, 2017
Export Citation:
Assignee:
NIU BAOFEN (CN)
International Classes:
C12J1/02; C12R1/02; C12R1/865
Foreign References:
| CN106367302A | 2017-02-01 | |||
| CN101601488A | 2009-12-16 | |||
| CN101113402A | 2008-01-30 |
Other References:
LI, PING ET AL.: "Immobilization of Beta-glucosidase from Aspergillus Niger on silk fibroin membrane and its use in enhancement of food aroma", MYCOSYSTEMA, vol. 23, no. 1, 31 January 2004 (2004-01-31), pages 73 - 78
WANG, JINLIANG: "Developing Longan fruit vinegar using the method of fuzzy comprehensive sensory evaluation", FOOD RESEARCH AND DEVELOPMENT, vol. 34, no. 7, 30 April 2013 (2013-04-30), pages 68 - 71
WANG, JINLIANG: "Developing Longan fruit vinegar using the method of fuzzy comprehensive sensory evaluation", FOOD RESEARCH AND DEVELOPMENT, vol. 34, no. 7, 30 April 2013 (2013-04-30), pages 68 - 71
Attorney, Agent or Firm:
HUIZHOU CHUANGLIAN PATENT AGENT FIRM (GENERAL PARTNERSHIP) (CN)
Download PDF: