Jack fruit and golden-silk jujube aged fruit vinegar and preparation method thereof

Abstract

The invention discloses a jack fruit and golden-silk jujube aged fruit vinegar. The jack fruit and golden-silk jujube aged fruit vinegar is characterized by comprising the following components in parts by weight: 50-60 parts of golden-silk jujube residues, 20-30 parts of jack fruit peels, 8-10 parts of edible ethanol, 0.5-1 part of table salt, 0.02-0.04 part of pectinase, 0.1-0.2 part of cellulose, 1-3 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 kieselguhr and an appropriate amount of water. According to the jack fruit and golden-silk jujube aged fruit vinegar disclosed by the invention, the jack fruit peels are treated through a vacuum freeze-drying technology and an ultrasonic extraction technology, thus improving extraction for flavones in the jack fruit peels; then the jujube residues are treated by the vacuum freeze-drying technology and a superfine grinding technology, thus increasing the utilization rate of the raw materials, and furthest meeting the colour, the nutritional ingredients and the flavours of the raw materials; meanwhile, the concentration of acid is ensured through salting ageing and lightproof ageing.

Description

technical field [0001] The invention belongs to the research field of fruit vinegar aging, and in particular relates to a jackfruit 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 industry is ...

AI Technical Summary

Problems solved by technology

[0004] Jackfruit has the effects of benefiting the stomach, nourishing yin and quenching thirst, invigorating the stomach and eliminating food. Its peel accounts for more than 68% of the whole jackfruit fruit, and there are 10.83mg in every 100g jackfruit peel, but it is usually thrown away as waste during processing, causing great waste