Fermented kiwi fruit vinegar and brewing method thereof

Abstract

The invention discloses fermented kiwi fruit vinegar and a brewing method thereof. The method is characterized by comprising the following steps: pulping fresh kiwi fruit, adding water and sugar, and adjusting sugar concentration; adding citric acid to adjust pH, and inoculating fruit wine yeast/saccharomyces cerevisiae and acetic acid bacteria/fruit vinegar bacteria; firstly, fermenting at a low temperature for a certain period of time, heating and fermenting, and terminating fermentation when the acetic acid content is constant; and filtering and removing solid matters, canning and sterilizing to obtain a kiwi fruit vinegar product, wherein the acidity of the kiwi fruit vinegar product is 3.5-5.5g/100ml on the basis of total acid; the kiwi fruit vinegar product contains 48-60g/L of vitamin C. The fermented kiwi fruit vinegar has fruity fragrance and vinegar fragrance, is auburnish yellow in color and luster, clear and transparent. According to the fermented kiwi fruit vinegar, alcoholic fermentation and acetic fermentation are simultaneously carried out by a one-step process; the total fermentation time is shortened; the volatilized alcohol and acetic acid return back to liquid; all pulp resources in the kiwi fruit are fully utilized; specific nutritional ingredients of the kiwi fruit are fully reserved; and the fermented kiwi fruit vinegar has the aroma of the fruit vinegar, and is strong in fruit fragrance and stable in quality.

Description

technical field [0001] The invention belongs to the technical field of fruit vinegar brewing, and in particular relates to kiwi fruit fermented fruit vinegar and a brewing method thereof. Background technique [0002] Kiwi is also known as kiwi fruit. The ripe fruit is soft and juicy, sweet and sour, delicious and fragrant. It is a fruit with high nutritional value. According to "Guizhou Agricultural Science" (Xie Caiyun, Fan Guohua, progress in the development and research of kiwifruit, the 6th phase in 1996, p61-62.) record, its soluble solid content is 14-20%, contains 17 kinds of amino acids in the kiwifruit fruit, wherein Including 7 essential amino acids except tryptophan; it is rich in vitamins C, A, E, potassium, magnesium, and cellulose, and also contains other nutrients that are relatively rare in fruits - folic acid, carotene, calcium , lutein, amino acid, natural inositol, its nutritional value far exceeds that of other fruits, so it is known as the "king of fru...

AI Technical Summary

Problems solved by technology

[0006] The above two methods, the former is steamed kiwi fruit juice, the latter is kiwi fruit beating, both alcoholic fermentation and acetic acid fermentation are carried out in stages, kiwi fruit juice yield is low, generally 50%-70%, resulting in A large amount of pomace resources are wasted; when the filtered filtrate after alcoholic fermentation is subjected to liquid acetic acid fermentation, the temperature of acetic acid fermentation is relatively high (generally at 30-35°C), and acetic acid fermentation is aerobic fermentation, which requires the participation of air. During the fermentation process, the volatile loss of alcohol and acetic acid is likely to be caused by the intake and discharge of air and the high temperature, resulting in a low content of acetic acid in the product and a decline in the quality of fruit vinegar.