Small golden silk date and fruit vinegar aged wine with peanut flavor and preparation method thereof

Abstract

The invention discloses small golden silk date and fruit vinegar aged wine with a peanut flavor. The aged wine comprises, by weight, 50 to 60 parts of small golden silk date residues, 5 to 10 parts of peanut cakes, 0.4 to 0.6 part of edible ethyl alcohol, 0.5 to 1 part of table salt, 0.02 to 0.04 part of pectinase, 0.1 to 0.2 part of cellulose, 3 to 5 parts of white granulated sugar, 0.2 to 0.4 part of saccharomycetes, 0.1 to 0.3 part of lactobacillus plantarum, 0.4 to 0.6 part of acetic acid bacteria, 0.1 to 0.2 part of bentonite and a proper amount of water. After the peanut cakes are degreased, enzymolysis is conducted on the peanut cakes, grease in the peanut cakes is removed, the peanut cakes and the date residues ferment together to prepare small golden silk date vinegar aged wine with the peanut flavor, the use rate of raw materials is increased, the date residues are mixed with an enzyme to form a honeycomb shape with inclined holes, fungi are inserted in the inclined holes and ferment in three temperature stages, the fermenting speed is controlled, flavor substance generation is promoted, and the color, the nutritional ingredients and the flavor of the raw materials are improved to the maximal degree.

Description

technical field [0001] The invention belongs to the research field of fruit vinegar aging, and in particular relates to a peanut-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 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