A kind of pomegranate fruit vinegar and brewing method thereof

Abstract

The invention relates to a pomegranate fruit vinegar and a brewage method thereof. The method comprises the following steps: taking seed grains from sufficiently ripe sweet pomegranate and sour pomegranate, respectively juicing, adding 3 wt% of white granulated sugar, adding 1g / L beef supercritical hydrolysate, inoculating fruit wine yeast in a fermentation tank filled with a fruit juice sugar solution, fermenting for 5 days while controlling the temperature at 24 DEG C until the alcohol fermentation basically stops, transferring the finished fermentation liquid into an acetic fermentation tank, and fermenting for 8 days while controlling the temperature at 30 DEG C, wherein the volume ratio of oxygen passing through every unit volume of fermentation liquid per minute is 0.02, and an intermitted ventilation mode is adopted (ventilating for 3 minutes, pausing for 3 minutes and circulating like this); continuing performing acetic fermentation on the alcohol fermented liquor, and repeating the operation above when the acidity reaches 6.5% above, thereby implementing continuous fermentation; aging at 25 DEG C for 20 days to improve the flavor of the pomegranate fruit vinegar, wherein the aging tank is fully filled and closed; and filtering the aged raw vinegar, bottling, and pasteurizing.

Description

technical field

[0001] The invention belongs to a fruit vinegar brewing process, and relates to a fruit vinegar liquid submerged fermentation process, in particular to a pomegranate fruit vinegar and a brewing method thereof. Background technique

[0002] Fruit vinegar is a kind of sour condiment and health drink brewed by modern biotechnology with fruit as the main raw material. It is better than traditional vinegar in terms of nutrition, flavor, and taste, and the vitamins, minerals, amino acids and other nutrients rich in fruit are retained in fruit vinegar, which greatly improves its health care function. It is known as the "sixth generation of gold". drinks". The fruit resources that have been developed for the production of fruit vinegar mainly include: apples, hawthorns, peaches, kiwis, wild jujubes, grapes, pears, oranges, lemons, strawberries, pineapples, etc. dozens of kinds. The production technology of pomegranate fruit vinegar also has related reports. [000...