Watermelon flavor aging wild jujube fruit vinegar and making method thereof

Abstract

The invention discloses watermelon flavor aging wild jujube fruit vinegar. The watermelon flavor aging wild jujube fruit vinegar is characterized by comprising, by weight, 50-60 parts of wild jujube, 20-30 parts of watermelon peel, 0.5-1 part of table salt, 0.02-0.04 part of pectinase, 0.1-0.2 part of cellulase, 10-12 parts of white granulated sugar, 0.2-0.4 part of saccharomycetes, 0.1-0.3 part of lactobacillus plantarum, 0.4-0.6 part of acetic bacteria, 0.1-0.2 part of bentonite and appropriate water. According to the watermelon flavor aging wild jujube fruit vinegar and a making method thereof, matching of the watermelon peel and the wild jujube is adopted, and the defect that the taste of fermented vinegar is not good due to the fact that acidity of the watermelon peel is too low is made up through the wild jujube; meanwhile, the watermelon peel with low sugar content is combined with the wild jujube with high sugar content, nutrition balance is guaranteed, enzymolysis of watermelon peel slurry and the wild jujube is conducted in fermentation, the fermentation is controlled, and generation of flavor substances is facilitated; in addition, content of tartaric acid, malic acid and lactic acid is increased through aging with salt, although content of acetic acid is decreased in aging process, acid concentration is guaranteed simultaneously by adopting lucifugal aging at the temperature ranging from 30 EDG 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 watermelon-flavored 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 in...

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