Citrus fruit vinegar prepared by composite strain mixed fermentation and preparation method thereof

Abstract

The invention relates to a citrus fruit vinegar prepared by composite strain mixed fermentation, belonging to the technical field of fruit vinegar brewage. The preparation method is characterized by comprising the following steps: 1) preparing a composite microzyme strain seed solution; 2) preparing a composite acetobacter strain seed solution; 3) preparing a glutinous rice saccharified solution; 4) preparing a citrus juice; 5) preparing a fermentation liquid; 6) carrying out alcohol fermentation; 7) carrying out acetic fermentation; and 8) aging at room temperature for 2-3 months, filtering with diatomite, and clarifying to obtain the citrus fruit vinegar finished product. By using the citrus and glutinous rice as the raw materials and adopting the fruit / grain co-brewage and composite strain mixed fermentation, the prepared citrus fruit vinegar has the advantages of abundant nutrition, favorable mouthfeel, pleasant fruital aroma and no bitterness.

Description

technical field [0001] The invention belongs to the technical field of fruit vinegar brewing, and in particular relates to citrus fruit vinegar prepared by mixed fermentation of compound strains and a preparation method thereof. Background technique [0002] Citrus fruit vinegar is made from fresh and ripe citrus fruits, which are produced by peeling, juicing, separation, debittering, alcoholic fermentation, acetic acid fermentation, aging, and sterilization. It is rich in organic acids and vitamins, have health effects such as relieving heat and thirst, eliminating fatigue, beautifying and beautifying, increasing appetite, relieving alcohol and protecting the liver, antiseptic and sterilization, etc. The curative and preventive effect, is a new generation of fermented food. Safe and efficient production of citrus fruit vinegar with strong fruity aroma and unique flavor is the key to the healthy development of its industrialization. Fruit vinegar needs to have unique flav...

AI Technical Summary

Problems solved by technology

Compared with the liquid fermentation method, the solid-state fermentation method has the advantages of good flavor and good taste, but there are disadvantages such as long fermentation period, high labor intensity, difficult to control the fermentation process, and easy to be contaminated by bacteria.

The advantage of the liquid fermentation method is that the fermentation cycle is short, the labor intensity is small, the fermentation process is easy to control, and the chance of contamination by bacteria is reduced. However, because it is a purebred culture and the fermentation time is limited, the flavor substances formed by the liquid fermentation method are few. Its flavor and taste are worse than solid-state fermentation

At present, there is no very satisfactory method to produce fruit vinegar, and the production technology of perfect fruit vinegar is still in the stage of exploration

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