Making method of passion fruit vinegar

Abstract

The invention discloses a making method of passion fruit vinegar. The passion fruit vinegar is prepared form the pulp or the dry shells of passion fruits, or the pulp, the dry shells and the stems and leaves of passion fruits by the following steps of: firstly using wine to prepare base vinegar with large activity of acetic acid bacteria, then mixing the passion fruit raw materials with the base vinegar and fermenting to obtain a vinegar liquid, and preparing and sterilizing the obtained vinegar liquid to obtain the finished product of the passion fruit vinegar. In the making process, the obtained passion fruit vinegar can obtain the unique fresh fragrance of the passion fruit and the vinegar liquid with transparent color and luster through controlling certain process conditions, and not only has the characteristics of good vinegar liquid taste and long shelf life, but also can fully utilize the nutritional actions of the shell, the leaves and the stems of the passion fruit.

Description

technical field [0001] The invention relates to the technical field of food vinegar brewing, in particular to a method for brewing food vinegar using passion fruit as a main raw material. Background technique [0002] According to public literature reports, passion fruit is rich in various amino acids, vitamins, carotenoids and trace elements needed by the human body. Its nutritional value and beneficial effects on human health have long been known. In food, passion fruit can not only be eaten directly, but also be used as a raw material for making various foods. One of the products used as a raw material for food is passion fruit vinegar. In the existing passion fruit vinegar production technology, there are "passion fruit vinegar liquid and its production method" (patent disclosure date is November 4, 2009, publication number is CN101569425A) and "passion fruit vinegar fitness liquid and its production method" " (The patent publication date is November 4, 2009, and the ...

AI Technical Summary

Problems solved by technology

In the products made by these two technologies, the passion fruit raw material is only mixed with other ingredients. Compared with the previous technology, in addition to the addition of traditional Chinese medicine ingredients, the passion fruit raw material in the product is still only used as One of the mixtures. This technology is difficult to master and control. The passion fruit vinegar often obtained is astringent but not mellow, not smooth enough, not fragrant enough, and the color is turbid; the other is the extract of passion fruit peel, pulp juice and rice vinegar. The mixed product is still unstable, and there will be certain biochemical changes after the product is released, so the product quality is not stable enough; the third is that the medicinal ingredients of the passion fruit plant are not fully utilized