Vitis amurensis fermented vinegar and production method thereof

Abstract

The invention provides a production method of vitis amurensis fermented vinegar. By the main preparation steps of controlling picking time of vitis amurensis, carrying out alcoholic fermentation by adopting deacidification yeast after adding pectinase, then carrying out malic-lactic fermentation, fermenting by acetic acid after freezing and finally, aging to obtain normal juice of the vitis amurensis vinegar, the juice yield can be improved, the content of the total acid such as tartaric acid, malic acid and the like is reduced, the high-quality vitis amurensis fermented vinegar product is obtained after the formula adjustment is carried out, the high-quality vitis amurensis fermented vinegar is rich in all nutritional components of the vitis amurensis, and has pure color and any other fruit juices are not added, so that the flavor of the vitis amurensis is kept.

Description

technical field [0001] The invention relates to a drinking vinegar and a production method thereof, in particular to a wild grape fermented vinegar and a production method thereof, belonging to the field of food processing. Background technique [0002] Traditional vinegar is fermented from grains. It is rich in organic acids that can soften plant fibers and promote sugar metabolism, dissolve bone in animal foods, and promote the absorption of calcium and phosphorus, but the taste is monotonous. The grape vinegar brewed from grapes can not only achieve the acidity of edible vinegar, but also has a unique flavor and better efficacy. It also saves food and retains the nutrients and health functions of grapes in ingredients. Drinking grape fermented vinegar can delay the rise of ethanol concentration in the blood, speed up the decomposition of alcohol in the human body, and prevent hangover. At the same time, grape vinegar can also make the metabolism of carbohydrates and prot...

AI Technical Summary

Problems solved by technology

However, the various fruit juices added destroy the taste and nutritional components of the mountain grapes. The incomplete fermentation process leads to insufficient enrichment of nutritional components and does not overcome the defects of low juice yield and high total acid content.