Method for preparing fruit raw vinegar and pectin simultaneously by using pectin-rich fruit as raw material

• Main Authors: LI DIANPENG, YAN XIAOJIE, CAI AIHUA, TAO JIANNING, HUO HUAZHEN, YANG JIAYUE
• Format: Patent
• Language: Chinese; English
• Published: 15.02.2019
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS BASED THEREON; DERIVATIVES THEREOF; ENZYMOLOGY; ITS PREPARATION; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; ORGANIC MACROMOLECULAR COMPOUNDS; POLYSACCHARIDES; PROCESSES USING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR CHEMICAL WORKING-UP; VINEGAR; WINE

The invention discloses a method for preparing fruit raw vinegar and pectin simultaneously by using a pectin-rich fruit as a raw material. The method comprises the following steps: (1) taking the pectin-rich fruit as the raw material, pulping after denucleation and destemming, and adjusting the sugar content of an obtained raw stock to be 120 to 180 g/L to obtain fruit pulp; (2) adding fruit wineyeast into the fruit pulp for alcoholic fermentation to obtain alcohol fermented mash; (3) adding bacillus aceticus into the alcohol fermented mash for acetic fermentation, filtering, and collecting filter liquor to obtain an acetic fermentation solution; (4) carrying out post-fermentation on the acetic fermentation solution at the temperature of 15 to 18 DEG C until ethyl alcohol therein is completely consumed, then preserving the temperature and standing still at 4 to 8 DEG C until a certain amount of gel is generated on the upper layer of feed liquid, filtering, and collecting the filter liquor and filter residue r