Method for preparing pineapple peel residue fruit vinegar

Abstract

The invention relates to a method for preparing pineapple peel residue fruit vinegar, which comprises the following steps: crushing pineapple peel residues to obtain a pineapple serum with granule diameters smaller than 5 millimeters; using 15 to 18 percent of sticky rice syrup to replace white sugar to adjust the mixed residue fermentation liquor sugar degree to 14 degrees Bx; adopting a mixed culture fermentation method of alcohol microzymes, flavor enhancing microzymes, lactobacilli, and the like to carry out alcoholic fermentation and acetic fermentation, and obtaining raw vinegar by aging; and blending the raw vinegar into a fruit vinegar drink by diluting and fermenting. The vinegar drink has smooth and dense mouth feelings, soft and tasty sourness and special faint scent taste of the pineapples and the sticky rice, and has no green odor and harsh taste of the conventional method, so the taste and the quality are obviously improved. In the period of the alcoholic fermentation, fermentation requirements can be achieved within only two days, and the fermentation cycle is obviously shortened. In addition, after the alcoholic fermentation, most celluloses of the pineapple peel residues are utilized, deposited residues are few, and the utilization rate of the peel residues is high. The method has the advantages of simple process, short production cycle and low energy consumption, and opens a novel technical approach to the high-value integrated processing and utilization of the pineapple peel residues.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a preparation method of pineapple pomace fruit vinegar. Background technique [0002] Pineapple (Ananas comosus), bromeliaceae (Bromeliaceae) Bromelia genus, is mainly planted in tropical and subtropical regions such as Guangdong, Hainan, Guangxi, Fujian and Yunnan in my country. In addition to eating fresh, pineapple is mainly used for the processing of canned pineapple and pineapple juice. Because the pineapple skin is thick and the core is hard, the output rate of pineapple processing leftovers (pineapple skin dregs) is very high, which is about 50% to 60% of the pineapple raw material. In Zhanjiang City, Guangdong Province alone, with an annual output of 1 million tons of pineapples, the output of pineapple pomace reaches 500,000-600,000 tons. Due to the large amount of pineapple skin residue, which is easy to be corrupted and deteriorated, it will cause environmental pollutio...

AI Technical Summary

Problems solved by technology

To sum up, there are two major disadvantages in the above method: (1) to reduce the fermentation temperature and prolong the alcohol fermentation time in exchange for the improvement of the flavor, so the production cycle is long and the production efficiency is low; The bad green smell not only increases the slag removal process, but also reduces the low utilization rate of skin slag, failing to achieve the goal of zero waste discharge