Brewing method of high calcium and high polyphenol content Vitis amurensis wine brewing pomace vinegar

Abstract

The invention provides a brewing method of high calcium and high polyphenol content Vitis amurensis wine brewing pomace vinegar. The main process consists of: first, mixing pomace with water in a ratio of 1:1-1:5 (W/V) and conducting pulping for 20-40s to form a uniform Vitis amurensis pomace mixed fruit pulp, then subjecting the fruit pulp to ultrasonic treatment under an ultrasonic power of 125-175W at 60-80DEG C for 10-30min, then adjusting the alcoholic strength of the treated fruit pulp to 5-11% (V/W), then inoculating activated acetic acid bacterial strain according to 10-16% (V/W) and carrying out fermentation at 25-35DEG C for 8-10d, performing centrifugation, then adding calcium chloride according to a ratio of 2.0g/100g (calcium chloride/fruit vinegar), and carrying out centrifugation and sterilization so as to obtain original fruit vinegar. The original fruit vinegar brewed by the process is grape red, sour and sweet and free of astringency, and has high polyphenol and calcium content, the polyphenol content is higher than that of fruit vinegar finished products produced by the traditional process (i.e. fermentation of raw materials without ultrasonic treatment) by 85.12mg/L (35.72%), the calcium content is up to 638mg/100g, which is higher than that of Shanxi aged vinegar (306mg/100g), Zhenjiang fragrant vinegar (240mg/100g) and rice vinegar (30mg/100g).

Description

technical field [0001] The invention relates to a method for brewing high-calcium and high-polyphenol content mountain grape wine-making residue vinegar, in particular to ultrasonic treatment of fermented raw materials to increase the polyphenol content of fruit vinegar and adding a calcium nutritional supplement—calcium chloride, to strengthen the content of calcium element 1. The method for demulsification belongs to the field of food processing. Background technique [0002] Mountain grape is one of the characteristic fruits in Northeast my country, and its production areas are mainly concentrated in Jilin, Inner Mongolia and other places. Because the fruit has the characteristics of small grain, thick skin, low sugar content and high acid content, it is mainly used for wine brewing. A large number of processing by-products produced in the winemaking process——mountain grape wine pomace, amount to more than 30,000 tons per year. At present, except for a small amount of s...

AI Technical Summary

Problems solved by technology

However, polyphenols are more sensitive to environmental conditions, so they are often easily damaged in the fermentation of health-care fruit vinegar, resulting in a greatly reduced health care effect. Therefore, how to increase the content of polyphenols in it is particularly important.

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