Method for producing high-quality fruit vinegar through multi-strain submerged fermentation of navel orange dregs

Abstract

The invention relates to a method for preparing high-quality fruit vinegar through multi-strain submerged fermentation of navel orange dregs. The method comprises steps as follows: a fermentation cultivation medium is prepared from the navel orange dregs; a mixed saccharomycetes solution is inoculated in the fermentation cultivation medium, and pectinase is added for synchronous enzymolysis; alcoholic fermentation is performed, a mixed acetic bacterium solution is inoculated into an alcoholic fermentation liquid obtained after inactivation of saccharomycetes, alcohol inoculated with acetic bacteria is subjected to acetic acid fermentation, a fruit vinegar fermentation liquid is subjected to centrifugal treatment, clearing and filtering, and high-quality navel orange fruit vinegar is obtained. According to the method for preparing high-quality fruit vinegar through multi-strain submerged fermentation of navel orange dregs, the multi-strain submerged fermentation process is adopted, and the navel orange fruit vinegar is obtained after centrifugal treatment, clearing and filtering. The navel orange fruit vinegar obtained through multi-strain submerged fermentation has the unique flavor of navel orange vinegar, a soft acetic acid flavor, strong ester flavor and good clarity and contains rich amino acid, organic acid, vitamins, polyphenol, mineral substances and other ingredients.

Description

technical field [0001] The invention relates to a method for producing high-quality fruit vinegar by liquid submerged fermentation of multiple strains of navel orange pomace, belonging to the field of food processing. Background technique [0002] Navel orange (Citrussinensis (L.) Osbeck), citrus, crisp and tender meat, sweet and sour, nutritious, rich in carbohydrates, vitamin C, carotene, dietary fiber, mineral elements and other ingredients, has the ability to inhibit the formation of carcinogens , soften and protect blood vessels, promote blood circulation, lower cholesterol and blood lipids, reduce the possibility of heart disease, and prevent gallbladder disease. At the same time, because it is rich in vitamins, it can play a better role in preventing scurvy. Navel oranges are originally produced in Brazil, and the grafting technology began in the United States, and the world popularity of navel oranges began from then on. At present, there are more than 100 countrie...

AI Technical Summary

Problems solved by technology

[0006] Aiming at the deficiencies in the prior art, the present invention provides a method for producing high-quality fruit vinegar by liquid submerged fermentation of multiple strains of navel orange pomace. The method of the present invention makes full use of the nutritional components contained in navel orange pomace, combined with the inherent characteristics of navel orange pomace, Fruit vinegar is produced by multi-strain liquid submerged fermentation. The obtained fruit vinegar is clear and not turbid, has high clarity, long shelf life, soft sour taste, prominent orange balsamic ester aroma, rich nutrition, rich in various organic acids, soluble and non-toxic Salt solids, effectively solve the problem of low utilization rate and serious waste of my navel orange pomace

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