The production process of papaya vinegar

Abstract

The invention provides a papaya vinegar production process method, which comprises the following steps: (1) sorting, cleaning and removing nucleuses; (2) crushing and squeezing; (3) adding sugar, wherein the added amount of sugar is worked out according to a principle that 1 volume of alcohol is generated by 1.7 grams of white granulated sugar and 100 milliliters of fruit pulp; (4) fermenting, namely, adding fruit wine yeasts, keeping the water content in fermented grain between 60 to 66 percent, keeping room temperature between 25 and 28 DEG C, ending alcohol fermentation after the fermentedgrains is filled in a tank for 5 to 7 days, adding rice husk in an amount which is 18 to 22 percent based on the weight of the fermented grains and acetic acid bacterium seed fermented grains in an amount which is which is 18 to 22 percent based on the weight of the fermented grains in each tank, keeping the temperature in the tank between 37 to 39 DEG C, adding salt in an amount which is 5 to 10percent based on the weight of fermented grains in each tank, preventing the over oxidization of vinegar fermented grain, and continuing fermenting for 2 to 3 days; (5) spraying vinegar, namely transferring wine fermented grains into a wine spraying tank, spraying vinegar for three times to obtain primary vinegar, secondary vinegar and tertiary vinegar; and (6) aging, namely, filling the sprayed vinegar into ceramic jars, aging under closed and room temperature conditions for 3 to 6 months, and thus, obtaining the papaya vinegar. In the invention, full fermentation of acetic acid is ensured, and the effective health-care ingredients of the papaya are fully utilized.

Description

technical field [0001] The invention relates to a production process method of vinegar, in particular to a production process method of papaya vinegar. Background technique [0002] Papaya is warm and sour in nature, calms the liver and stomach, relaxes tendons and collaterals, and has many functions such as invigorating the spleen and stomach, helping digestion, laxative, relieving heat and thirst, detoxifying alcohol, lowering blood pressure, reducing swelling, promoting milk, and repelling insects. Papaya contains oleanolic acid with a broad-spectrum antibacterial effect, the content is 70mg / 100g. It is a compound with the functions of preventing influenza, protecting the liver and reducing enzymes, anti-inflammatory and antibacterial, and reducing blood lipids. It can reduce inflammation and bacteria, reduce transaminase , Promote liver cell regeneration, prevent liver cirrhosis, promote immunity, inhibit allergy, lower blood fat, lower blood sugar, strengthen the heart,...

AI Technical Summary

Problems solved by technology

[0003] The existing production of papaya crude vinegar does not fully utilize the active ingredients of papaya, and cannot fully reflect the health care function of papaya