Aged Chinese yam golden silk jujube vinegar and preparation method thereof

Abstract

The invention discloses aged Chinese yam golden silk jujube vinegar and a preparation method thereof. The aged Chinese yam golden silk jujube vinegar comprises, by weight, 50 parts to 60 parts of gold silk jujube residues, 20 parts to 30 parts of Chinese yam, 0.5 part to 1 part of salt, 0.15 part to 0.20 part of alpha-amylase, 0.1 part to 0.2 part of glucamylase, 0.02 part to 0.04 part of pectinase, 0.1 part to 0.2 part of cellulose, 1 part to 3 parts of white granulated sugar, 0.2 part to 0.4 part of saccharomycetes, 0.1 part to 0.3 part of lactobacillus plantarum, 0.4 part to 0.6 part of acetic bacteria, 0.1 part to 0.2 part of diatomite, 0.03 part to 0.04 part of sodium sulfite and an appropriate amount of water. Nutritional ingredients of the Chinese yam are released by conducting blanching color protection, liquidation and saccharification on the Chinese yam; the jujube residues are processed through the vacuum freeze drying technology and the superfine grinding technology, the raw material utilization rate is increased, and requirements for the color, the luster, nutritional ingredients and the flavor of raw materials are met to the maximum extent. Meanwhile, the concentration of acid is ensured through salt-added aging at a temperature of 30 DEG C to 35 DEG C.

Description

technical field [0001] The invention belongs to the research field of fruit vinegar aging, and in particular relates to a yam golden silk jujube fruit vinegar aging and a preparation method thereof. Background technique [0002] Jujube is a unique fruit and vegetable resource and a unique dominant variety in my country. At present, people are showing a trend of diversification of jujube processed products. In addition to dried dates and candied dates, jujube vinegar, jujube wine, jujube slices, jujube powder and other products have also become common products in the market. Jujube is not only sweet and crisp, but also rich in nutrition, rich in sugar, protein, fat, VC, VB polysaccharides, and also contains rutin, saponins, flavonoids, amino acids and other biologically active ingredients, as well as a variety of microorganisms, trace elements and organic acids Lamps are deeply loved by consumers. However, at present, the in-depth development of the jujube processing indust...

AI Technical Summary

Problems solved by technology

However, at present, the in-depth development of the jujube processing industry is not enough, and the value of the jujube itself is not fully reflected, and the jujube is similar to other high-quality fresh foods. For storage, the annual loss of fresh jujube due to rot accounts for about 20%-30% of the total output. Therefore, strengthening the deep processing and comprehensive utilization of jujube is an urgent problem to be solved in jujube processing at present

[0003] Jujube vinegar made from dates and vinegar is a kind of fruit vinegar, and there are many other varieties of fruit vinegar. Although there are many varieties of fruit vinegar, the flavors of fruit vinegar vary widely and are not satisfactory. After all, it is a new type of fruit vinegar fermentation. The lack of technology, how to preserve the original flavor of fruit by enhancing the antioxidant capacity of the fruit during fermentation, how to increase the flavor of fruit vinegar by selecting the appropriate mixed strains and proportions, how to increase the flavor substances in fruit vinegar through liquid submerged fermentation process It is a problem to be studied in fruit vinegar technology

At present, looking at the brewing process of fruit vinegar, most of the foreign fruit vinegar adopts deep liquid fermentation technology, while the current fruit vinegar fermentation method in my country mainly adopts the traditional solid-state fermentation technology of vinegar. Although it is simple and easy to implement, the investment is small, but Low yield, long fermentation cycle, high labor intensity, and surface liquid fermentation method, but high process requirements, lack of product flavor; after research, acetic acid bacteria immobilization technology can provide fruit vinegar with rich flavor and nutrients