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Actinidia chinensis fruit vinegar and a preparation method thereof

A technology of kiwi fruit and kiwi fruit, which is applied in the field of kiwi fruit vinegar and its preparation, and can solve the problems of single taste, vitamin C reducing the nutritional value of kiwi fruit vinegar, etc.

Inactive Publication Date: 2015-10-07
ANHUI HEZHONG AGRI SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the loss of vitamin C will greatly reduce the nutritional value of kiwi fruit vinegar, and the taste is relatively simple

Method used

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  • Actinidia chinensis fruit vinegar and a preparation method thereof

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preparation example Construction

[0014] The invention provides a kind of preparation method of kiwi fruit vinegar, and this preparation method comprises:

[0015] (1) Peeling and cutting kiwi fruit into kiwi fruit pieces;

[0016] (2) performing an enzymolysis reaction on the kiwi fruit piece and pectinase to obtain an enzymolysis product;

[0017] (3) fermenting the enzymolysis product and yeast to obtain fruit vinegar stock solution;

[0018] (4) The fruit vinegar stock solution, apple juice, rock sugar, honey, linden honey, balsamic vinegar essence, caramel pigment, sweetener and preservative are mixed to obtain kiwi fruit vinegar.

[0019] In the present invention, yeast can be selected in a wide range, and can be one or more of kiwi fruit wine yeast, wine yeast, rice wine yeast and beer yeast. From the perspective of fermentation effect, preferably, the yeast is selected from kiwi fruit wine yeast One or more of yeast, wine yeast and rice wine yeast.

[0020] Similarly, the sweetener can also be selec...

Embodiment 1

[0030] (1) Peeling and cutting kiwi fruit into kiwi fruit pieces;

[0031] (2) At 60° C., 100 g of kiwi fruit pieces and 20 g of pectinase were subjected to an enzymolysis reaction for 3 hours to obtain an enzymolysis product;

[0032] (3) ferment 100 g of enzymatic hydrolyzate and 20 g of yeast at 30° C. for 7 days to obtain fruit vinegar stock solution;

[0033] (4) Mix 100g fruit vinegar stock solution, 20g apple juice, 8g rock sugar, 12g honey, 7g linden honey, 8g balsamic vinegar essence, 4g caramel coloring, 10g sweetener and 3g preservative to prepare kiwi fruit vinegar A1.

[0034] The parameters of mouthfeel and vitamin C content of this kiwi fruit vinegar are shown in Table 1.

Embodiment 2

[0036] (1) Peeling and cutting kiwi fruit into kiwi fruit pieces;

[0037] (2) At 40° C., 100 g of kiwi fruit pieces and 15 g of pectinase were subjected to an enzymolysis reaction for 2 hours to obtain an enzymolysis product;

[0038] (3) ferment 100 g of the enzymatic hydrolyzate and 15 g of yeast at 20° C. for 5 days to obtain a fruit vinegar stock solution;

[0039] (4) Mix 100g fruit vinegar stock solution, 15g apple juice, 6g rock sugar, 10g honey, 5g linden honey, 6g balsamic vinegar essence, 2g caramel coloring, 8g sweetener and 2g preservative to prepare kiwi fruit vinegar A2.

[0040] The parameters of mouthfeel and vitamin C content of this kiwi fruit vinegar are shown in Table 1.

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Abstract

The invention discloses actinidia chinensis fruit vinegar and a preparation method thereof. The preparation method comprises: (1) peeling actinidia chinensis, cutting the actinidia chinensis to prepare actinidia chinensis pieces; (2) conducting an enzymolysis reaction on the actinidia chinensis pieces and pectinase to prepare enzymolysis products; (3) fermenting the enzymolysis products and yeast to prepare fruit vinegar primary liquid; and (4) mixing the fruit vinegar primary liquid, apple juice, crystal sugar, honey, linden honey, spiced vinegar essence, caramel pigment, sweeteners and preservatives to prepare the actinidia chinensis fruit vinegar. The preparation method produced actinidia chinensis fruit vinegar is rich in vitamin C content, rich in mouthfeel, sweet and sour and palatable in taste.

Description

technical field [0001] The invention relates to the field of fruit vinegar production, in particular to a kiwi fruit vinegar and a preparation method thereof. Background technique [0002] Kiwi fruit is rich in vitamins and organic acids, but its sugar content is relatively low. If it is used as the main raw material for brewing fruit vinegar, the kiwi fruit vinegar brewed is rich in nutrition and unique in flavor. It can not only be drunk directly as a drink, but also a kind of Excellent condiment, it is helpful for anti-aging, preventing colds, moisturizing skin, whitening skin tone, preventing dark spots and freckles, healthy stomach, helping digestion, healthy eyes, preventing high blood pressure, and blocking carcinogenic factors. It is popular among all ages people's favorite. [0003] At present, the kiwi fruit vinegar produced by the prior art will lose a large amount of vitamin C in the manufacturing process. Vitamin C is a powerful antioxidant that can prevent cel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29
CPCA23L2/02
Inventor 程想娣
Owner ANHUI HEZHONG AGRI SCI & TECH
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