Crataegus pinnatifida bunge vinegar and preparation method therefor

Abstract

The invention discloses a method for preparing crataegus pinnatifida bunge vinegar without individual core removal and steaming, and provides crataegus pinnatifida bunge vinegar prepared through the method. The preparation method comprises the following steps: material selection is carried out, namely, crataegus pinnatifida bunges with red brilliant color and high maturity and without disease and pest damage are selected and cleaned; crushing is carried out; enzymatic hydrolysis is carried out, namely, pectinase with a weight percentage of 0.01% is added and enzymatic hydrolysis is carried out for 3h at a temperature of 40 DEG C; blending is carried out, namely, white granulated sugar with a weight percentage of 18% and fruit wine yeast with a weight percentage of 0.1-0.3% are added; primary fermentation is carried out, namely, the blended raw material slurry is loaded in a fermentation container and is subjected to fermentation for 7-10 days at a temperature of 26 DEG C-28 DEG C; residue and liquid separation is carried out; post fermentation is carried out, namely, the separated wine liquid is loaded in the fermentation container, the fermentation container is sealed and placed in a dark place, fermentation is carried out for 15-30 days, secondary separation is carried out, PH adjustment is carried out, acetic acid fermentation is carried out, and separation, blending and inactivation are carried out. The production technology is simple, the production cycle is short, the cost is low, beating and core removal of hawthorns are not needed, the production cost is lowered, and raw material waste is reduced.

Description

technical field [0001] The invention relates to biological fermentation technology, in particular to hawthorn fruit vinegar and a preparation method thereof. Background technique [0002] Hawthorn (Crataegus pinnatifida Bunge), also known as mountain fruit, mountain red, Rosaceae Hawthorn, deciduous tree, up to 6 meters high. [0003] Drupe fruit with hard core, thin flesh and slightly sour taste. The fruit can be eaten raw or made into preserved fruit cake, and can be used as medicine after drying. It is a unique tree species with both medicinal and fruit uses in China. It has the effects of lowering blood fat, blood pressure, strengthening the heart, and anti-arrhythmia. , a good medicine for promoting blood circulation and resolving phlegm, and has a good curative effect on diseases such as chest, diaphragm and spleen fullness, hernia, blood stasis, and amenorrhea. Vitexin, a flavonoid compound in hawthorn, is a drug with strong anticancer effect, and its extract has ce...

AI Technical Summary

Problems solved by technology

[0005] In the prior art, the preparation process for hawthorn vinegar is cumbersome and the production cost is high, and the hawthorn needs to be cooked and beaten, which increases energy consumption

It is also necessary to remove the core of the hawthorn before cooking. Is it too big? At the same time, the core is not completely removed and part of the pulp is easy to be taken away when the core is removed, resulting in a decrease in the utilization rate of raw materials and indirectly increasing the cost.