Method for preparing hawthorn fruit vinegar

Abstract

The invention relates to a method for preparing hawthorn fruit vinegar, which comprises the following steps: extracting hawthorn juice containing rich biological effective constituent flavone by an enzymatic method extracting process; deacidifying the hawthorn juice by weakly basic anion exchange resin; adding wine active dried yeast into the deacidified hawthorn juice to ferment at low temperature so as to brew hawthorn wine; and further brewing the hawthorn wine into the hawthorn fruit vinegar by an acetic acid bacterium deep liquid fermentation method. Ecipients, such as malt-dextrin, lactose, and the like are added into a by-product after hawthorn processing to be mixed, stirred, granulated, dried, tabletted, classified and packaged to be capable of obtaining a hawthorn fiber sheet. The invention adopts a full juice low-temperature second deep liquid fermentation method, improves a comprehensive development industrial chain of the hawthorn, realizes no pollution production, and provides an effective path for enriching the deep processing and the comprehensive utilization of high-quality hawthorn resources, not only can enrich the variety of juice beverage and meet the market requirement but also can directly protect and simulate the development of forest fruit and improve an additional value of a product.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a preparation method of hawthorn fruit vinegar. Background technique [0002] Hawthorn (Crataegus pinnatifida Bunge) is a plant of the genus Hawthorn in the family Rosaceae, also known as red fruit. It is famous for its small and exquisite fruit, charming red and pleasing to the eye, unique flavor, rich nutrition, and dual use for medicine and food. Hawthorn is a tree species that is resistant to drought, cold and poor soil. It is mostly distributed in North China and other regions. It is an ideal tree species for sand control, soil erosion prevention and protection of water and soil resources. Its extensive planting provides a way to solve the problem of desertification in my country. [0003] Hawthorn fruit tastes sour and sweet, slightly warm in nature, and contains a variety of nutrients. Biochemists have found that hawthorn fruit and leaves contain biologically active substanc...

AI Technical Summary

Problems solved by technology

Because hawthorn is rich in organic acids, and the processing technology is relatively lagging behind, the added value of traditional processed products is not high, and it cannot meet the needs of modern people. Therefore, the sales volume of hawthorn has been seriously affected, which has greatly dampened the enthusiasm of fruit farmers.

[0005] The literature search shows that: At present, there are domestic literature reports on the development and comprehensive processing of hawthorn fruit vinegar beverages, but the process and technical characteristics adopted are inconsistent with the two-time fermentation technology of whole hawthorn juice, and the methods are different. Brewing is different

For example, patent CN100420396C discloses a hawthorn fruit vinegar beverage and its production process, which mainly includes soaking hawthorn to obtain hawthorn liquid, then adding sugar, then alcoholic fermentation, then acetic acid fermentation, and then adding sweetener for seasoning; comprehensive CN1718116A (2006.1.11) , CN1204476A (1999.1.13), 200810079855.2 and other patented methods, the main features are also to add water to hawthorn, add pectinase enzymolysis, add yeast alcohol fermentation, add acetic acid bacteria acetic acid fermentation, the main purpose is to obtain acetic acid or acetic acid beverage, but ignore The high content of organic acids in the hawthorn itself is destroyed, resulting in the taste of the fermented hawthorn fruit vinegar or the prepared hawthorn fruit vinegar drink, which is uncoordinated and has no mellow aroma.