A kind of citrus health-care fruit vinegar and its preparation method

Abstract

The invention relates to a health-care fruit vinegar of Ou mandarin orange and a preparation method thereof. The fermented raw material comprises the following components in parts by weight: Ou mandarin original fruit pulp: 92.7%-98.15%, yeast powder 0.05%-0.1%, sealwort decoction pieces 0.1% ~0.3%, hawthorn decoction pieces 0.2%~0.5%, water 1.5%~6.4%, wherein the sum of the percentages of each component is 100%. The invention adopts a solid-state fermentation method, and the adopted fermentation medium is calcified orange peel residue. The Ou mandarin fruit vinegar prepared by the present invention has the unique fragrance of Ou mandarin fruit, which guarantees the unique style of Ou mandarin fruit vinegar; at the same time, Chinese herbal medicines such as sealwort and hawthorn are added to strengthen the prevention of diabetes and help digestion, etc. Health function.

Description

technical field [0001] The invention relates to the processing of fruit vinegar, especially the processing of citrus fruit vinegar. Background technique [0002] Ou tangerine is a characteristic citrus variety in Wenzhou, Zhejiang, and one of the famous citrus varieties in my country. Wenzhou folks believe that citrus has the functions of clearing away fire and soothing the liver, harmonizing the stomach and eliminating food, cooling and detoxifying. Modern studies have shown that Ou mandarin fruit is rich in flavonoids and limonoids. Clinical experiments have shown that Ou mandarin has the effects of lowering blood pressure, cooling, hypoxia resistance, anti-oxidation, increasing coronary blood flow and lowering blood sugar. [0003] In addition to being eaten fresh, Ou tangerines can also be processed into candied fruit, beverages, fruit wine, fruit vinegar and other products. In recent years, with the improvement of people's awareness of health care, Ou tangerine fruit ...

AI Technical Summary

Problems solved by technology

However, the production cycle of liquid fermentation is short, the yield is high, and the production cost is relatively low, but the taste and quality of the finished vinegar are inferior to those of solid state fermentation.

[0005] At present, the solid-state fermentation medium of fruit vinegar is mostly rice husk, bran, etc., although its content of nitrogen source and other nutrients is relatively rich, which is beneficial to the reproduction of microorganisms such as Acetobacter, but because it contains the seed coats of cereals and wheat Special taste, the aroma components of fruit vinegar are disturbed, resulting in the unobvious product style of Ou mandarin fruit vinegar

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