Melon and fruit vinegar and manufacture method thereof

Abstract

The invention relates to melon and fruit vinegar and a preparation method thereof, which is prepared by washing, peeling, color protecting, smashing and pulping fresh hami melon or water melon, adding various yeasts and various acetic acid strains for mixing and going through the steps of one time fermentation, aging, clarification, blending, sterilization, filling and sterilization. The melon and fruit vinegar of the invention is prepared by adopting fruit vinegar fermented by whole meshed fruit; the adoption of one time fermentation by mixing various microzyme and various acetic acid strains overcomes the disadvantage of the relative weakness of the nutrient contents and flavor substances of the fermentation products owing to the monotonicity of the strain and leads the nutrition composition and flavor substances of the fruit vinegar to be more abundant; meanwhile, in the process of fermentation, by properly supplementing oxygen, the intergrowth of the microzyme and acetic acid bacteria is quick, the fermentation period is short and the efficiency is high; a certain amount of juice is contained in the vinegar, therefore, the nutrition is more abundant and the flavor is better. The melon and fruit vinegar has the advantages of eliminating fatigue, tonifying qi, nourishing the blood, preventing constipation, softening blood vessel, relieving hypertension and decreasing blood fat.

Description

technical field [0001] The invention relates to a melon and fruit vinegar and a preparation method thereof, in particular to a kind of melon and fruit vinegar produced by using Hami melon or watermelon as a raw material. The invention belongs to the technical field of brewing biology. Background technique [0002] Hami melon, known as muskmelon and sweet melon in ancient times, is called "Kuhong" in Uighur, which is derived from the Turkic word "Kabo", which means "melon". Hami melon has the reputation of "the king of melons". Its sugar content is about 15%. , renowned at home and abroad. [0003] Hami melon is not only delicious, but also rich in nutrition and high in medicinal value. The melon is cold and sweet, generally contains 12-16 degrees of sugar, and the highest one reaches 20 degrees, which is 1.5-3 sweeter than other melons; it is rich in vitamins A, B, C and potassium, calcium, phosphorus and other elements; it contains iron The amount is 0.3mg / 100g, which is...

AI Technical Summary

Problems solved by technology

At present, there are many reports on fruit vinegar and fruit vinegar drinks, but there are few related reports on cantaloupe and watermelon fruit vinegar; in addition, in order to ensure the stability and controllability of product quality in the industrial production of fruit vinegar, pure yeast is mostly used. Bacteria and acetic acid bacteria secondary fermentation process, and most of them are single strains. The defect of the above process is that the nutrients and flavor substances of the fermentation products are relatively thin due to the singleness of the strains; moreover, the current fruit vinegar production is mostly clarified fruit vinegar During the production process, part of the dietary fiber, pectin, tannin and other components in the pulp are removed with pressing, filtration or clarification, which not only causes the loss of fermentation nutrients, but also causes the loss of nutrition and flavor of vinegar and its beverages after fermentation